Mexican Beef Chile Verde Recipe is a must-try dish!
This hearty Mexican Beef Chile Verde is a bold, flavorful stew that brings together tender chunks of beef, vibrant tomatillos, green chilies, and zesty spices. Slowly simmered to perfection, it’s comforting and versatile—perfect as a main dish, taco filling, or even over rice. Every spoonful is a celebration of earthy heat and rich, savory depth.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- 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
Serving Suggestions:
Warm tortillas
Cilantro-lime rice or plain white rice
Crusty bread
Use as taco, burrito, or enchilada filling
Instructions
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Pat the beef cubes dry with paper towels to ensure good searing.
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Heat oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides, then set aside.
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In the same pot, sauté chopped onion for about 5 minutes until translucent.
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Add minced garlic and cook for 1 minute more until fragrant.
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Stir in the tomatillos, green chilies, and jalapeños. Cook for several minutes until vegetables begin to soften.
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Sprinkle in cumin, oregano, coriander, black pepper, and salt. Mix well.
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Return the seared beef to the pot. Pour in the beef broth and stir, scraping up any browned bits from the bottom.
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Bring mixture to a boil, then reduce heat to low and cover. Simmer for 1.5 to 2 hours until the beef is fork-tender.
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Stir in fresh lime juice and adjust seasoning to taste.
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Garnish with chopped cilantro or parsley, and serve hot with desired sides.
Notes
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You can blend the tomatillo mixture before adding the beef if you prefer a smoother sauce.
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Adjust the number of jalapeños based on your heat preference.
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This dish tastes even better the next day as the flavors deepen.
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It freezes well—cool completely before storing in an airtight container.