Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Beef Chile Verde with Roasted Tomatillo Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 260 reviews

Beef Chile Verde is a comforting and flavorful Mexican stew featuring tender chunks of beef chuck simmered in a vibrant roasted tomatillo and poblano pepper sauce. This recipe combines smoky roasted vegetables blended into a smooth sauce with aromatic spices and fresh lime juice, resulting in a deliciously tangy and hearty dish perfect for serving with rice or tortillas.

  • Total Time: 2 hours 50 minutes
  • Yield: 8 servings

Ingredients

Roasted Tomatillo Sauce

  • 2 pounds tomatillos, husks removed and washed
  • 2 poblano peppers, halved and seeded
  • 2 jalapeno peppers, halved and seeded
  • 1 large white onion, cut into wedges
  • 4 garlic cloves
  • 1 cup fresh cilantro, loosely packed

Main Ingredients

  • 2 tablespoons oil
  • 3 pounds beef chuck roast, cut into 1-inch cubes
  • 2 cups beef broth or chicken broth
  • 1 teaspoon cumin seeds, toasted and ground (optional)
  • 2 teaspoons oregano
  • 1 tablespoon soy sauce or fish sauce, or salt to taste
  • 2 tablespoons lime juice
  • ¼ cup fresh cilantro, chopped, for garnish

Instructions

  1. Prepare the Tomatillo Sauce: Preheat your broiler. Arrange the tomatillos, poblano peppers, jalapenos (cut-side down), onion wedges, and garlic cloves on a baking sheet. Broil until the skins are blistered and charred, about 8-10 minutes. Transfer the roasted vegetables and garlic to a blender along with the cilantro and blend until smooth. Set aside.
  2. Brown the Beef: In a large pot or Dutch oven, heat the oil over medium-high heat. Add the beef cubes and sear until browned on all sides. Remove the beef from the pot and set aside.
  3. Combine Ingredients and Simmer: In the same pot, add the beef broth, ground cumin (if using), oregano, browned beef, and the tomatillo sauce. Bring to a boil, then reduce the heat to medium-low. Cover and let it simmer until the beef is tender, about 2-3 hours.
  4. Alternative Cooking Methods: Oven: Preheat to 350°F (180°C). Transfer the mixture to an oven-safe dish, cover, and roast for 2-3 hours, until the beef is tender. Slow Cooker: Combine all ingredients in a slow cooker and cook on low for 8-10 hours or on high for 4-5 hours.
  5. Finish and Serve: Once the beef is tender, season with soy sauce (or additional salt) and lime juice. Garnish with chopped cilantro and serve warm with rice, tortillas, or your favorite sides.

Notes

  • For a spicier chile verde, leave some seeds in the jalapeno or add extra chilies.
  • You can substitute beef chuck with pork shoulder for a different flavor profile.
  • To thicken the sauce, simmer uncovered for the last 20-30 minutes of cooking.
  • This dish can be made ahead: flavor improves after resting overnight in the refrigerator.
  • Use fresh lime juice at the end for brightness and balance.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://flavorhug.com/beef-chile-verde-with-roasted-tomatillo-sauce-recipe/