Description
Discover how to make authentic Chile Verde with this delicious recipe. Learn the secrets to creating a flavorful and satisfying dish perfect for any occasion.
Ingredients
- 1 1/2 pounds (680 g) tomatillos
- 5 garlic cloves, not peeled
- 2 jalapeños, seeds and ribs removed, chopped
- 2 Anaheim or Poblano chilIes (optional)
- 1 bunch cilantro leaves, cleaned and chopped
- 3 1/2 to 4 pounds (1.6 to 1.8 kg) beef shoulder, trimmed of excess fat and cut into 1 to 2-inch cubes
- Salt
- Freshly ground black pepper
- Vegetable oil
- 2 yellow onions, chopped
- 3 garlic cloves, peeled and finely chopped
- 2 tablespoons (30 ml) of chopped fresh oregano or 1 Tbsp (15 ml) of dried oregano
- 2 1/2 cups (590 ml) chicken stock
- Pinch of ground cloves
- Flour or corn tortillas
- Spanish rice
Instructions
- Prepare the tomatillos by discarding the outer husks and rinsing them thoroughly.
- Broil the tomatillos and garlic: Slice the tomatillos in half and arrange them cut side down on a baking tray lined with foil, along with 5 unpeeled garlic cloves. Broil for 5-7 minutes until the skin is slightly charred. Take them out of the oven and allow them to cool until they can be handled. If you prefer additional chili flavors beyond jalapeños, you can also include Anaheim or poblano chiles. Either use canned ones or roast fresh chiles over a gas flame or under the broiler until fully blackened. Let them cool in a bag, then peel off the skin and remove seeds and stems.
- Blend tomatillos with roasted garlic, jalapeño, and cilantro: Place the tomatillos, including skins, into a blender. Peel the roasted garlic cloves and add them to the blender. Incorporate the chopped jalapeños, any additional chiles, and cilantro. Blend until all ingredients are finely chopped and combined.
- Brown the beef on all sides: Generously season the beef cubes with salt and pepper. Heat vegetable oil in a large, heavy skillet over medium-high heat and thoroughly brown the beef chunks on all sides. Work in batches to avoid overcrowding, ensuring better browning. Use a slotted spoon or tongs to remove the beef from the pan and set aside in a bowl.
- Cook onions and garlic: Remove any excess oil, leaving about a tablespoon in the skillet. Add the chopped onions and garlic, stirring occasionally, and cook until softened, about 5 minutes.
- Combine beef, oregano, tomatillo sauce, stock, and ground cloves: If your skillet is large enough to accommodate all the chile verde with the sauce and meat, return the beef to the pan. Otherwise, transfer the onion mixture and beef to a large pot. Add the oregano. Pour the tomatillo sauce over the beef and onions. Add enough chicken stock to cover the meat. Sprinkle a pinch of ground cloves. Season with a bit of salt and pepper, keeping in mind the flavors will intensify as it cooks.
- Simmer for 2-3 hours: Bring to a gentle boil, then reduce to a low simmer. Cook uncovered for 2-3 hours or until the beef is tender enough to be shredded with a fork. Taste and adjust the seasoning with salt and pepper as needed. Serve alongside Spanish rice and warmed flour or freshly made corn tortillas.
