What is Beef Chili Verde?
Beef Chili Verde is a Mexican-inspired stew, loved for its bright, tangy, and slightly spicy flavor. The star of the dish is its verde (green) sauce, made from roasted tomatillos, jalapeños, and poblano peppers. Unlike the classic version with pork, this recipe uses tender, slow-cooked beef that soaks up the sauce beautifully.
Why You Should Try This Recipe
✔ Rich & Flavorful – The beef absorbs all the delicious spices and green sauce.
✔ Versatile – Enjoy it with rice, tortillas, or even as a filling for burritos!
✔ High-Protein & Hearty – A satisfying meal packed with protein.
✔ Make-Ahead Friendly – Tastes even better the next day!
Pro Tips & Variations
🔥 Spicy or Mild? – Adjust the number of jalapeños to control the heat.
🥩 Best Beef Cut – Use chuck roast, brisket, or short ribs for maximum tenderness.
🌿 Add Freshness – Garnish with chopped cilantro, lime juice, or diced avocado.
⏳ Time Saver – Use an Instant Pot or slow cooker for effortless cooking.
FAQs – Common Questions
💬 Can I make this in a slow cooker?
Yes! Sear the beef first, then cook everything on low for 6-8 hours or high for 3-4 hours.
💬 How do I store leftovers?
Store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.
Final Thoughts – Enjoy & Share!
This Beef Chili Verde is a cozy, flavor-packed dish that will become a new favorite! Give it a try and share your thoughts in the comments. Tag your creations on social media! 🌿🌶️
Give this recipe a try, and let us know how it turns out! Share your creations in the comments below or tag us on social media @Myflavorhaven ! Happy cooking! comments!
Hearty Beef Chili Verde – Bold & Flavorful Stew
8
servings45
minutes4
minutes350
kcal4
minutesIngredients
2 pounds tomatillos, husked and washed (Provides the signature tangy flavor.)
2 poblano peppers, halved and seeded (Mild heat with a smoky taste.)
2 jalapeño peppers, halved and seeded (Adjust quantity for desired spice level.)
1 large white onion, cut into wedges (Adds sweetness and depth.)
4 cloves garlic (Essential for bold flavor.)
1 cup fresh cilantro (Gives the sauce a fresh, herby kick.)
2 tablespoons oil (For browning the meat.)
3 pounds boneless chicken thighs or beef chuck roast, cut into 1-inch cubes (Tender and flavorful when slow-cooked.)
2 cups chicken or beef broth (Enhances richness and depth.)
1 teaspoon cumin seeds, toasted and ground (optional) (Adds warmth.)
2 teaspoons oregano (Aromatic and earthy.)
1 tablespoon soy sauce or salt to taste (Enhances umami flavor.)
2 tablespoons lime juice (Balances acidity and freshness.)
¼ cup chopped cilantro (for garnish) (Extra freshness for serving.)
Directions
- Roast the Vegetables:
Preheat broiler.
Arrange tomatillos, poblano peppers (cut side down), jalapeños, onion wedges, and garlic on a baking sheet.
Broil until skins are blistered and blackened. - Make the Salsa Verde:
Transfer roasted vegetables to a blender.
Add fresh cilantro and blend until smooth. Set aside. - Brown the Meat:
Heat oil in a large pot or Dutch oven over medium-high heat.
Brown the meat cubes on all sides; remove and set aside. - Simmer the Stew:
In the same pot, add broth, cumin, oregano, browned meat, and the salsa verde.
Bring to a boil, then reduce heat to low.
Cover and simmer until the meat is fork-tender (about 45 minutes for chicken, 3-4 hours for beef). - Final Touches:
Stir in soy sauce or salt, and add lime juice for balance.
Garnish with chopped cilantro before serving.
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