Description
This Beef Chile Verde features tender chunks of beef simmered in a smoky, tangy roasted tomatillo sauce with green chiles and spices. It’s a hearty, flavor-packed Mexican classic perfect for tacos, burritos, or served over rice.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 ½ lbs tomatillos, husked and rinsed
- 2 poblano peppers
- 2 jalapeño peppers (seeds removed for less heat)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon vegetable oil
- Salt and black pepper to taste
- ¼ cup chopped fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Preheat broiler. Place tomatillos, poblano peppers, and jalapeño peppers on a baking sheet. Broil 5-7 minutes until charred, turning once. Transfer to a bowl, cover with plastic wrap, and let steam 10 minutes.
- Peel skins from peppers, remove stems and seeds. Place peppers and tomatillos (with juices) in a blender; puree until smooth.
- Season beef cubes with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown beef in batches, about 4 minutes per batch; transfer to a plate.
- Reduce heat to medium. Add onion to pot; cook 5 minutes until softened. Stir in garlic, cumin, and oregano; cook 1 minute.
- Return beef to pot. Pour in tomatillo-pepper puree and chicken broth; bring to a boil.
- Reduce heat to low, cover, and simmer 1 ½ to 2 hours until beef is tender, stirring occasionally.
- Taste and adjust seasoning with salt and pepper. Serve garnished with cilantro and lime wedges.
Notes
For a thicker sauce, uncover during the last 30 minutes of simmering. Leftovers keep well for up to 4 days in the refrigerator.
Nutrition
- Calories: 420
- Sugar: 6g
- Fat: 24g
- Carbohydrates: 14g
- Protein: 38g