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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.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 2 pounds beef stew meat such as chuck roast, cut into cubes1 tablespoon olive oil or vegetable oil1 large onion, chopped5 to 6 garlic cloves, minced3 cups tomatillos, husked and quartered4 to 5 medium green chilies (Anaheim, Hatch, or poblano), seeded and chopped1 to 2 jalapeños (seeded for milder heat, unseeded for spicy)2 teaspoons ground cumin1 teaspoon dried oregano (preferably Mexican oregano)1 teaspoon ground coriander½ teaspoon ground black pepper1 teaspoon salt, or to taste4 cups beef broth (halal-certified if needed)1 tablespoon fresh lime juiceOptional garnish: chopped cilantro and/or chopped parsley
  • Serving Suggestions:Warm tortillasCilantro-lime rice or plain white riceCrusty breadUse as taco burrito, or enchilada filling

Method
 

  1. Pat the beef cubes dry with paper towels to ensure good searing.
  2. Heat oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides, then set aside.
  3. In the same pot, sauté chopped onion for about 5 minutes until translucent.
  4. Add minced garlic and cook for 1 minute more until fragrant.
  5. Stir in the tomatillos, green chilies, and jalapeños. Cook for several minutes until vegetables begin to soften.
  6. Sprinkle in cumin, oregano, coriander, black pepper, and salt. Mix well.
  7. Return the seared beef to the pot. Pour in the beef broth and stir, scraping up any browned bits from the bottom.
  8. 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.
  9. Stir in fresh lime juice and adjust seasoning to taste.
  10. Garnish with chopped cilantro or parsley, and serve hot with desired sides.

Notes

  • You can blend the tomatillo mixture before adding the beef if you prefer a smoother sauce.
  • Adjust the number of jalapeños based on your heat preference.
  • This dish tastes even better the next day as the flavors deepen.
  • It freezes well—cool completely before storing in an airtight container.