Name: Mexican Beef Chile Verde Recipe is a must-try dish! Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Mexican
Ingredients: 2 pounds beef stew meat such as chuck roast, cut into cubes; 1 tablespoon olive oil or vegetable oil; 1 large onion, chopped; 5 to 6 garlic cloves, minced; 3 cups tomatillos, husked and quartered; 4 to 5 medium green chilies (Anaheim, Hatch, or poblano), seeded and chopped; 1 to 2 jalapeños (seeded for milder heat, unseeded for spicy); 2 teaspoons ground cumin; 1 teaspoon dried oregano (preferably Mexican oregano); 1 teaspoon ground coriander; ½ teaspoon ground black pepper; 1 teaspoon salt, or to taste; 4 cups beef broth (halal-certified if needed); 1 tablespoon fresh lime juice; Optional garnish: chopped cilantro and/or chopped parsley

Jump to Recipe·5.2 from 17 reviews

If you’re looking for a soul-warming meal that’s bursting with flavor and tradition, the Mexican Beef Chile Verde Recipe is a must-try dish! Imagine tender bites of beef, slow-cooked in a vibrant, tangy sauce made with green chilies, tomatillos, onions, and just the right mix of bold spices. This stew comes together in one pot, making your kitchen smell absolutely incredible as it bubbles away. Whether you ladle it over a bed of fluffy rice, tuck it into tortillas for tacos, or savor it with crusty bread, each bite is a cozy journey straight to the heart of Mexican comfort food.

Mexican Beef Chile Verde Recipe is a must-try dish! Recipe - Recipe Image

Ingredients You’ll Need

A few straightforward ingredients are all you need to create magic in your kitchen. Each one plays an important role, whether it’s building up rich, beefy depth or offering that classic chile verde tang. Get ready to fall in love with the way these simple components come together!

Beef stew meat: Use chuck roast or a similar cut, cubed for the juiciest, most succulent results in your chile verde.
Olive oil or vegetable oil: Helps sear the beef and develop deeply savory flavors at the very start.
Onion: Adds a mellow sweetness and body to balance the tang of tomatillos and heat from chilies.
Garlic: Don’t skip this—garlic gives every spoonful a subtle warmth and inviting aroma.
Tomatillos: The irreplaceable star for that tart, citrusy base sauce; they also lend a gorgeous green color!
Green chilies (Anaheim, Hatch, or poblano): These provide earthiness and mild heat, essential for any classic chile verde.
Jalapeños: Dial the spice up or down by seeding, or leaving the seeds in if you like a kick.
Ground cumin: Earthy and bold, cumin brings a foundational flavor that ties everything together.
Dried oregano (preferably Mexican): Adds a herbal accent and a bit of complexity—Mexican oregano is worth seeking out!
Ground coriander: Bright and citrusy, coriander enhances the freshness of the tomatillos and chilies.
Ground black pepper: Just a hint to back up the other spices and round out the flavor.
Salt: For bringing all those vibrant flavors to life—taste as you go!
Beef broth: Adds moisture and deepens the stew’s richness; choose a good quality, flavorful broth.
Fresh lime juice: A final squeeze of brightness at the end lifts up every single bite.
Chopped cilantro or parsley (optional): Sprinkling on fresh herbs just before serving is your ticket to extra color and zing.

How to Make Mexican Beef Chile Verde Recipe is a must-try dish!

Step 1: Prep and Sear the Beef

Start by patting your beef cubes dry with paper towels—this little step ensures the best possible browning. Heat your oil in a large Dutch oven over medium-high heat, then sear the beef in batches until you get glorious, golden crusts on all sides. Searing is key here: it creates flavor-magic in the bottom of the pan, so don’t rush it! Set the beef aside as you finish browning it all.

Step 2: Sauté Aromatics

With all that beefy flavor left behind, toss in your chopped onion. Sauté until it turns soft and translucent, about five minutes—your kitchen should start smelling amazing already. Add the minced garlic and cook for a minute longer, just until everything is fragrant without the garlic turning brown.

Step 3: Cook the Tomatillos and Chilies

Add those tomatillos, green chilies, and jalapeños all at once. Stir them around the pot and let the vegetables soften, allowing their juices to start blending and bubbling. This is what will give your stew that signature bright, green essence. Don’t be afraid to throw in an extra jalapeño if you love it spicy!

Step 4: Spice Things Up

Now, generously sprinkle in the cumin, dried oregano, coriander, black pepper, and salt. Give everything a thorough mix, ensuring the veggies are well coated with the aromatic spice blend. This is the point where the whole dish starts to smell like a Mexican fiesta!

Step 5: Simmer the Stew

Bring your browned beef back to the pot and pour in the beef broth. Be sure to scrape up all those delicious browned bits from the bottom—a treasure trove of flavor awaits! Pop the lid on, reduce your heat to low, and let the magic happen. Simmer gently for 1.5 to 2 hours, stirring occasionally, until the beef is fork-tender and the sauce is luscious and thickened.

Step 6: Finish and Adjust

Right before serving, stir in the fresh lime juice and give it a final taste. Need a bit more salt? A little extra acid? Make those tweaks for absolute perfection. Top with chopped cilantro or parsley to finish—the Mexican Beef Chile Verde Recipe is a must-try dish that’s ready to serve!

How to Serve Mexican Beef Chile Verde Recipe is a must-try dish!

Garnishes

For the grand finale, sprinkle on loads of chopped cilantro or freshly chopped parsley. A scattering of sliced radishes or a dollop of sour cream can also work beautifully, adding a cooling contrast to the stew’s vibrant heat. The final flourishes make each bowl feel like a little celebration!

Side Dishes

A warm stack of tortillas is classic—use them to scoop up the stew or wrap it up taco-style. For something heartier, serve the Mexican Beef Chile Verde Recipe is a must-try dish over cilantro-lime rice or plain white rice, letting all those saucy juices sink in. Crusty bread is always welcome for mopping up every last bit, too.

Creative Ways to Present

Take things up a notch by stuffing the chile verde into soft rolls or serving it atop thick slices of toasted bread for a twist on open-faced sandwiches. It makes an incredible filling for burritos or enchiladas, or simply spoon over crisp tortilla chips for your boldest ever plate of nachos. This dish is as versatile as your imagination!

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, transfer leftovers to an airtight container and refrigerate. The flavors deepen beautifully overnight, making tomorrow’s lunch even more delicious. It’ll keep in the fridge for up to 4 days—if you don’t polish it off sooner!

Freezing

Mexican Beef Chile Verde Recipe is a must-try dish when it comes to make-ahead meals! Cool the stew completely before ladling it into freezer-safe containers, leaving a bit of space for expansion. Freeze for up to 3 months; it’s a meal prep hero for those nights when you crave comfort in a hurry.

Reheating

To reheat, thaw overnight in the fridge if frozen, then warm gently on the stovetop over medium-low heat, adding a splash of beef broth if needed to loosen the sauce. You can also microwave in short bursts, stirring frequently. The flavors only get richer as they mingle—so leftovers are a treat!

FAQs

What is the best cut of beef for chile verde?

Chuck roast is classic, as it becomes meltingly tender after a long simmer. Stew meat works great, too—just look for well-marbled cuts so your Mexican Beef Chile Verde Recipe is a must-try dish turns out juicy and rich.

Can I make this dish less spicy?

Absolutely! Simply seed the jalapeños or use fewer of them for a milder version. The base will still be flavorful, and you can always serve sliced fresh chilies on the side for anyone who likes more heat.

Can I use pork instead of beef?

Yes! Traditionally, chile verde is often made with pork shoulder. Swap it in for comparable results—the rest of the recipe remains the same and the flavors will shine just as brightly.

Is it possible to make this dish in a slow cooker?

Definitely. After searing the beef and sautéing the aromatics, transfer everything to your slow cooker. Cook on low for 6 to 8 hours or until the meat is perfectly tender. Slow-cooked Mexican Beef Chile Verde Recipe is a must-try dish for busy weeknights!

Should I blend the sauce for a smoother consistency?

That’s entirely up to your texture preference! Some prefer a chunky stew, while others love a silky sauce. Feel free to blend the tomatillo and chile mixture before returning the beef to the pot, for that ultra-smooth finish.

Final Thoughts

Whether this is your first foray into simmering stews or you’re a seasoned home cook, give the Mexican Beef Chile Verde Recipe is a must-try dish a spot in your weekly rotation. It’s a guaranteed crowd-pleaser brimming with flavor and heart, perfect for cozy dinners and lively gatherings alike. Grab your spoon and dive in—you’re about to taste something truly special!