Mexican Beef Chile Verde Recipe

If you’ve been craving bold, smoky, and authentic Mexican flavors, this Mexican Beef Chile Verde recipe is a must-try. Imagine fork-tender chunks of beef simmered in a vibrant, tangy, and mildly spicy green chile sauce that’s packed with roasted tomatillos, fresh cilantro, garlic, and fire-roasted green chiles. This one-pot meal delivers everything you love about Mexican comfort food in every bite.

What makes this dish stand out is its balance of flavors — the richness of the beef melts into the tartness of tomatillos, while the roasted green chiles bring just the right amount of heat. Whether you serve it with warm tortillas, fluffy rice, or a pile of refried beans, every spoonful bursts with homemade goodness.

This recipe is easy enough for weeknight dinners but impressive enough to serve guests. Plus, it reheats beautifully, making it perfect for meal prep. If you’ve ever wanted to recreate the taste of authentic chile verde from your favorite Mexican restaurant, this recipe gets you there without complicated steps or hard-to-find ingredients.

Ready to make your kitchen smell like a Mexican taquería? Grab your pot, roast those chiles, and let’s make the ultimate Mexican Beef Chile Verde together!

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What Makes This Mexican Beef Chile Verde Special?

• Authentic Flavors: Roasted tomatillos, fresh cilantro, and fire-roasted chiles deliver restaurant-quality taste.

• One-Pot Cooking: Everything comes together in a single pot, making cleanup effortless.

• Tender, Juicy Beef: Slow-simmered until melt-in-your-mouth perfection.

• Customizable Heat Level: Control the spice by choosing mild, medium, or hot green chiles.

• Perfect for Meal Prep: Tastes even better the next day, and freezes beautifully.

This recipe combines classic Mexican cooking techniques with practical shortcuts. Roasting the vegetables first deepens their flavor, while searing the beef locks in juices. You get all the richness of traditional chile verde without hours of prep.

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Ingredient Notes

Here’s what you’ll need and why it matters:

• Beef chuck roast (3 lbs): Best for slow cooking; stays juicy and tender. Substitute: brisket or stew beef.

• Tomatillos (8 medium): Adds tanginess and signature verde flavor. Substitute: green tomatoes in a pinch.

• Green chiles (4-6 roasted): Choose mild Anaheim or Hatch for less heat, or jalapeños for spice lovers.

• White onion (1 large): Sweetens and balances acidity. Yellow onion works too.

• Garlic cloves (5-6): Intensifies the sauce’s depth.

• Fresh cilantro (1 bunch): Brightens the sauce; optional if you dislike cilantro.

• Chicken or beef broth (3 cups): Forms the sauce base. Low-sodium preferred.

• Ground cumin & oregano (1 tsp each): Adds warmth and earthiness.

• Olive oil (2 tbsp): For searing beef and roasting veggies.

• Salt & black pepper: Essential for balancing flavors.

Optional but highly recommended:

• Cast iron pot or Dutch oven: Holds heat evenly for perfect slow-simmering.

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How To Make Mexican Beef Chile Verde

Step 1: Roast the Vegetables

Preheat oven to 450°F (232°C). Place tomatillos, green chiles, onion wedges, and garlic on a baking sheet. Drizzle lightly with olive oil. Roast for 20-25 minutes until charred and blistered.

Tip: Roasting deepens flavor — don’t skip this step.

Step 2: Sear the Beef

Cut beef into 2-inch cubes. Season generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high. Sear beef in batches until browned on all sides, about 3-4 minutes per batch. Remove and set aside.

Step 3: Blend the Sauce

Once veggies are roasted, add them to a blender along with cilantro, cumin, oregano, and 1 cup of broth. Blend until smooth.

Step 4: Simmer the Stew

Return beef to the pot. Pour in the blended sauce and remaining broth. Stir well, bring to a boil, then reduce to low. Cover and simmer for 2 to 2.5 hours, stirring occasionally, until beef is fork-tender.

Step 5: Taste and Adjust

Once beef is tender, taste sauce and adjust salt, pepper, or spice as needed. Garnish with extra cilantro before serving.

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Storage Options

• Room temperature: Keep leftovers out for no more than 2 hours.

• Refrigeration: Store in an airtight container for up to 4 days.

• Freezing: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge.

• Reheating: Warm gently on the stove over medium-low heat to maintain tenderness.

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Variations and Substitutions

• Pork Chile Verde: Swap beef for pork shoulder.

• Chicken Verde: Use boneless chicken thighs for a lighter version.

• Spicy Verde: Add extra roasted jalapeños or serranos.

• Low-Carb Option: Skip serving with rice and pair with roasted veggies.

• Seasonal Twist: Add roasted corn or zucchini in summer.

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Frequently Asked Questions

Can I make this in a slow cooker?
Yes! Sear the beef first, then cook on low for 6-8 hours.

Can I use canned green chiles?
Absolutely. Use two 4-ounce cans if fresh chiles aren’t available.

How do I thicken the sauce?
Simmer uncovered for 10 minutes at the end, or stir in 1 tbsp of cornstarch slurry.

Can I make this ahead?
Yes, the flavor deepens overnight. Perfect for meal prep!

What’s the best way to serve it?
With warm tortillas, over rice, or alongside refried beans.

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