Chili verde is one of those dishes that defines comfort through patience and simplicity. Slowly simmered beef, earthy green chiles, and a savory broth come together into a stew that is rich, warming, and deeply satisfying. It’s a recipe rooted in tradition, meant to cook low and slow until every bite is infused with flavor.
This version highlights roasted green chiles and tomatillos, which create that unmistakable green chile depth—slightly tangy, gently spicy, and wonderfully savory. The sauce is bold without being overpowering, allowing the beef to remain the star while soaking up all the goodness of the chile base.
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Beef chuck is ideal for chili verde because it transforms during the long simmer, becoming fork-tender and succulent. As it cooks, the broth thickens naturally, developing layers of flavor that only time can achieve.
Whether served with warm tortillas, rice, or beans, chili verde is a meal meant to be shared and savored. Like many classic stews, it tastes even better the next day, making it perfect for leftovers and make-ahead meals.
Servings and Timing
- Yield: 6 servings
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
Ingredients
- 2½ lb beef chuck or stew meat, cut into chunks
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cups roasted green chiles, peeled and chopped (Hatch or Anaheim)
- 2 cups tomatillos, chopped (or canned, drained)
- 2 cups beef broth
- 1 cup water
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1–2 jalapeños, chopped (optional)
- Fresh cilantro, chopped, for garnish
Instructions:
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