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Best Mexican Beef Chile Verde – Tender, Saucy, and Full of Flavor

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Tender chunks of beef simmered in a tangy, spicy tomatillo and green chile sauce — a bold and comforting Mexican classic.

Ingredients

Scale

  • 2½ lbs beef chuck roast, cut into chunks

  • 1½ lbs tomatillos, husked and rinsed

  • 2 poblano peppers, halved and seeded

  • 1–2 jalapeños, halved (optional)

  • 1 white onion, quartered

  • 4 garlic cloves

  • ½ cup fresh cilantro

  • 1½ cups beef broth

  • 1 tsp salt, plus more to taste

  • ½ tsp cumin

  • 1 tsp Mexican oregano (optional)

  • 2 tbsp olive oil

Instructions

  • Broil tomatillos, poblanos, jalapeños, onion, and garlic until charred (7–10 min).

  • Blend with cilantro, salt, cumin, and a splash of broth until smooth.

  • Sear beef in olive oil until browned. Set aside.

  • Add sauce and broth to pot with beef. Stir and bring to a boil.

  • Reduce heat, cover, and simmer for 2 to 2½ hours until beef is tender.

  • Uncover last 20 minutes if needed to thicken sauce.

  • Rest 10 minutes before serving.

Notes

  • Serve with tortillas, rice, or beans.

  • Adjust heat by using more or fewer spicy peppers.

  • Can be frozen for up to 3 months.

Find it online: https://simplehomeflavors.com/best-mexican-beef-chile-verde-tender-saucy-and-full-of-flavor/