Description
Spicy Mexican chili verde dances with tender pork, roasted green chiles, and aromatic spices in a simmering sauce that beckons comfort. Hearty flavors meld together, creating a soul-warming dish you’ll crave on cool evenings.
Ingredients
Scale
Meat:
- 2 pounds (907 grams) beef chuck roast or stew meat
- Salt to taste
- Black pepper to taste
- 2 tablespoons (30 milliliters) vegetable oil
Green Sauce Vegetables:
- 1 pound (454 grams) tomatillos
- 4–5 large green chilies (Anaheim or poblano)
- 1–2 jalapeños
- 1 large onion
- 4 cloves garlic
- 1/2 cup (120 milliliters) fresh cilantro
Spices and Liquids:
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cup (240 milliliters) chicken or beef broth
- Juice of 1 lime
- Salt to taste
- Black pepper to taste
Instructions
- Thoroughly coat beef cubes with salt and pepper. Heat a large pot over high heat and sear meat until golden brown on all surfaces, creating a rich caramelized exterior. Transfer browned beef to a separate plate.
- Reduce pot heat to medium. Sauté chopped onions, minced garlic, and diced jalapeños until vegetables become translucent and fragrant, approximately 4-5 minutes.
- Add roughly chopped tomatillos, roasted poblano peppers, ground cumin, and dried oregano to the pot. Continue cooking for 7-8 minutes, allowing tomatillos to soften and release their natural juices.
- Reintroduce seared beef to the pot. Pour chicken broth over the ingredients, ensuring meat is mostly submerged. Bring liquid to a gentle simmer, then reduce heat to low.
- Cover pot and let the chili verde slowly cook for 60-75 minutes. Check periodically, stirring occasionally to prevent sticking and ensure even cooking.
- Once beef becomes fork-tender and sauce has thickened, taste and adjust seasoning with additional salt and pepper as needed.
- Ladle chili verde into serving bowls and garnish generously with freshly chopped cilantro. Serve hot with warm tortillas or rice.
Notes
- Selecting top-quality beef cuts ensures tender, melt-in-your-mouth meat that absorbs the verde sauce’s rich flavors perfectly.
- Charring tomatillos and poblano peppers beforehand intensifies their smoky, complex taste and adds deeper layers of authenticity to the dish.
- Letting the chili verde simmer slowly allows the meat to break down gradually, creating an incredibly succulent and deeply seasoned stew.
- Consider substituting beef with chicken or pork for a lighter protein option that still maintains the recipe’s traditional Mexican verde sauce profile.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 340 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg