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Instructions:
- Season the cubed beef with salt, black pepper, and garlic powder.
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the beef and brown it on all sides to develop flavor.
- Add half of the diced onion and cook for several minutes until softened.
- Stir in the minced garlic, chopped roasted green chiles, jalapeños, cumin, and oregano. Cook for about 1 minute until fragrant.
- Pour in the beef broth and stir to combine. Bring the mixture to a gentle simmer.
- Cover the pot and cook for 1 to 1½ hours, stirring occasionally, until the beef becomes tender.
- Add the pinto beans and simmer for an additional 10 minutes.
- Taste and adjust seasoning with additional salt or pepper if needed.
- Stir in chopped cilantro just before serving and garnish with fresh onion, cilantro, and a squeeze of lime if desired.
Variations
- Pork Chile Verde: Substitute pork shoulder for the beef to create a classic pork chile verde.
- Tomatillo Version: Add 4–5 roasted tomatillos blended with the chiles for a brighter, tangier sauce.
- Spicier Dish: Increase the number of jalapeños or add a serrano pepper for extra heat.
- Slow Cooker Method: After browning the beef, transfer everything to a slow cooker and cook on low for 6–7 hours.
Tips
- Roasting the green chiles beforehand adds smoky depth to the sauce.
- Cutting the beef into evenly sized cubes helps ensure uniform cooking.
- For a thicker sauce, allow the stew to simmer uncovered for the final 10–15 minutes.
- Blending a portion of the green chiles with the broth before adding them can create a smoother and richer chile verde sauce.
- Serve with warm tortillas, Mexican rice, or even spooned into tacos for a versatile meal.
