Chili Verde (Classic Green Chile Stew)

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.