Ingredients

• Beef Chuck Roast: This is your star! Honestly, don’t use anything too lean, the fat renders down, making the beef incredibly tender and flavorful.
• Tomatillos: Their vibrant, tangy acidity is what makes chile verde, well, verde. Don’t skip these, they’re the soul of the sauce.

• Poblano Peppers: Milder than jalapeños but with a lovely earthy flavor. I usually roast them until they’re slightly charred, it really deepens the taste.

• Jalapeño Peppers: For that essential kick! Adjust to your heat preference, I once added too many and we were all sweating, oops. Fresh is always better here.

• Yellow Onion & Garlic: The aromatic foundation. Sautéing them slowly builds so much flavor, don’t rush it. I always add a little extra garlic, because, why not?

• Chicken Broth: Use low-sodium so you can control the salt content. It brings everything together and helps the beef get super tender.
• Fresh Cilantro: A must for brightness and freshness at the end. I swear, it makes the whole dish sing.
• Ground Cumin & Dried Oregano: These spices give it that authentic Mexican warmth. I prefer Mexican oregano, it has a distinct citrusy note.
• Lime Juice: A squeeze at the very end just brightens all those rich flavors. It’s like a little burst of sunshine.
• Masa Harina (Optional): If you like a thicker sauce, a little masa harina slurry works wonders. I learned this trick from an old abuela, and it’s a game-changer.

Instructions

Prep the Beef & Sear:

First, pat your beef chuck dry and cut it into 1-2 inch cubes. Season generously with salt and pepper. Heat a good glug of oil in a large Dutch oven or heavy pot over medium-high heat. This is where patience is key, hon! Sear the beef in batches until deeply browned on all sides this builds so much flavor. I used to overcrowd the pan, and the beef would just steam, which was a total bummer. Don’t be like past me, give that meat space to develop a beautiful crust. You’ll smell that rich, savory aroma filling your kitchen, and that’s your cue it’s working!

Roast the Verde Base:

While the beef is searing, get those tomatillos, poblanos, jalapeños, and half an onion on a baking sheet. Drizzle with a little olive oil. Roast them under the broiler or in a hot oven (around 400°F/200°C) until they’re nicely charred and softened, about 15-20 minutes. The smell of roasting chiles is one of my favorite kitchen smells, honestly. It’s warm and a little smoky. Once cooled slightly, peel the poblanos (if you want, I sometimes skip this for extra rustic charm) and remove the stems. For less heat, you can deseed the jalapeños, but I usually leave some in for a good kick!

Blend the Sauce:

Carefully transfer the roasted veggies, along with the remaining half onion and garlic cloves, into a blender. Add about half of the chicken broth, the fresh cilantro, cumin, and oregano. Blend until you have a smooth, vibrant green sauce. Be careful when blending hot liquids, okay? I once had a blender lid pop off and let’s just say my kitchen got a spontaneous green makeover oops! This sauce is the heart of your Tender Mexican-Style Chile Verde Beef Stew, so make sure it’s well blended and bright green.

Simmer the Stew:

Once all the beef is seared, remove it from the pot. Add a splash more oil if needed, then sauté any remaining chopped onion until softened. Pour in your beautiful green chile sauce, scraping up any browned bits from the bottom of the pot that’s flavor gold! Bring it to a gentle simmer. Return the seared beef to the pot, along with the rest of the chicken broth. Give it a good stir, making sure the beef is mostly submerged. This is where the magic happens, so cover it up and let it do its thing.

Slow Cook to Perfection:

Reduce the heat to low, ensuring a very gentle simmer. Let your Tender Mexican-Style Chile Verde Beef Stew cook for at least 2.5 to 3 hours, or until the beef is incredibly tender and easily shreds with a fork. Honestly, I sometimes let it go for even longer, especially if I’m puttering around the house. The longer it simmers, the more those flavors meld and the beef just melts. Check on it occasionally, giving it a stir and making sure it’s not sticking. If the sauce gets too thick, add a little more broth. This is the stage where your kitchen will smell absolutely divine.

Finish & Serve:

Once the beef is fork-tender, remove it from the pot and shred it using two forks. Return the shredded beef to the sauce. If you want a slightly thicker sauce, you can mix a tablespoon of masa harina with a little water to form a slurry, then stir it into the stew and simmer for another 5-10 minutes. Stir in the fresh lime juice. Taste and adjust seasonings maybe a little more salt, perhaps another squeeze of lime. Your Tender Mexican-Style Chile Verde Beef Stew should be rich, tangy, and bursting with flavor. It’s ready to bring joy to your table!

Swapping Ingredients for Your Chile Verde Beef Stew

Life happens, and sometimes you don’t have exactly what the recipe calls for, right? For this Tender Mexican-Style Chile Verde Beef Stew, you’ve got options. If beef chuck isn’t your jam, pork shoulder (carnitas style!) is a classic substitution and tastes amazing. Chicken thighs would also work for a lighter version, though the cooking time would be much shorter, obviously. I tried chicken breast once, and it was a bit dry, so I don’t recommend that. For the chiles, if you can’t find poblanos, Anaheim peppers are a good, milder alternative. If you like more heat, feel free to add an extra jalapeño or even a serrano pepper to the roast. And if fresh tomatillos are elusive, canned whole tomatillos (drained) can work in a pinch, though the flavor won’t be quite as vibrant. Experiment a little, that’s what cooking is all about!

Serving Your Tender Chile Verde Beef Stew

Oh, the possibilities! This Tender Mexican-Style Chile Verde Beef Stew is so versatile. My absolute favorite way to serve it is with warm, fluffy Mexican rice and a side of perfectly cooked pinto beans. And don’t forget the tortillas! Warm corn or flour tortillas are essential for scooping up every last bit of that incredible sauce. For toppings, I love a dollop of sour cream or Mexican crema, some fresh avocado slices (a must!), a sprinkle of crumbled cotija cheese, and, of course, a little extra fresh cilantro. Honestly, this dish with a crisp cold cerveza or a zesty margarita? Yes please. It’s the kind of meal that makes you want to gather everyone around the table and just enjoy each other’s company.

Cultural Backstory

Chile Verde, or “green chile,” is a beloved staple in Mexican and Tex-Mex cuisine, particularly prominent in states like New Mexico, Arizona, and parts of California. While often made with pork shoulder, beef versions are equally cherished for their rich, hearty character. The stew’s vibrant green color comes from the signature blend of tomatillos and various green chiles like poblanos, jalapeños, and sometimes serranos. Each region, even each family, seems to have its own cherished recipe, passed down through generations. For me, this Tender Mexican-Style Chile Verde Beef Stew isn’t just a recipe, it’s a connection to that rich culinary heritage, a taste of warmth and tradition that feels deeply comforting and familiar, even when I’m making it in my own little kitchen far from its origins.

Frequently Asked Questions

→ Can I make this Tender Mexican-Style Chile Verde Beef Stew ahead of time?

Absolutely! This chile verde is one of those dishes that honestly tastes even better the next day. The flavors really get to meld and deepen. Just cool it completely, then store it in an airtight container in the fridge for up to 3-4 days. It’s a meal prep dream!

→ What if I can’t find fresh tomatillos for the chile verde?

If fresh tomatillos are hard to come by, don’t worry! You can use canned whole tomatillos, just make sure to drain them well. The flavor might be a touch less vibrant than fresh, but it’ll still be delicious. I’ve done it in a pinch, and it worked out pretty well, kinda!

→ How can I adjust the spice level of this Tender Mexican-Style Chile Verde Beef Stew?

Easy peasy! For less heat, remove the seeds and membranes from the jalapeños. For more heat, add an extra jalapeño or even a serrano pepper to the roasting mix. I once added two serranos by mistake, and let’s just say we needed a lot of milk that night!

→ How should I store leftovers of my Tender Mexican-Style Chile Verde Beef Stew?

Leftovers are gold! Once cooled, transfer your chile verde to an airtight container. It keeps well in the fridge for 3-4 days. It also freezes beautifully for up to 2-3 months. Just thaw overnight in the fridge and reheat gently on the stovetop. Avoid high heat in the microwave, it can make the sauce separate a bit.

→ Can I use a different cut of beef for this Tender Mexican-Style Chile Verde Beef Stew?

Beef chuck roast is my favorite for its tenderness and flavor, but you could try beef stew meat if it’s well marbled. Avoid super lean cuts, as they tend to dry out. I haven’t personally tried it with other beef cuts for this recipe, but if you do, let me know how it goes!