Chili Verde (Classic Green Chile Stew)

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.

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

1. Season the beef generously with salt and black pepper.
2. Heat the oil in a large pot or Dutch oven over medium-high heat. Brown the beef on all sides, working in batches if necessary.
3. Add the chopped onion and cook for about 4 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
4. Add the roasted green chiles, tomatillos, cumin, oregano, smoked paprika, and jalapeño if using. Stir well to combine.
5. Pour in the beef broth and water, scraping up any browned bits from the bottom of the pot.
6. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, until the beef is fork-tender.
7. Taste and adjust seasoning as needed. For a thicker stew, simmer uncovered during the last 10 minutes.
8. Garnish with fresh cilantro and serve hot.

Variations

• Substitute pork shoulder for a more traditional pork chili verde.
• Blend half of the green chiles and tomatillos with broth for a smoother sauce.
• Add diced potatoes or pinto beans for a heartier stew.
• Increase heat with serrano peppers instead of jalapeños.

Tips

• Roasted fresh green chiles provide the most authentic flavor.
• Do not rush the simmer; low heat is key for tender meat.
• Skim excess fat from the surface for a cleaner broth.
• Chili verde improves overnight as the flavors deepen.