Description
Discover how to make a delicious Chile Verde recipe that is full of flavor and perfect for any occasion. Learn the secrets to this traditional Mexican dish now!
Ingredients
- 1 1/2 pounds tomatillos (680 g)
- 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 beef shoulder, trimmed of excess fat and cut into 1 to 2-inch cubes (1.6 to 1.8 kg)
- 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 (600 ml) beef broth
- Pinch of ground cloves
- Flour or corn tortillas
- Spanish rice
Instructions
- Prepare the tomatillos by taking off their husks and giving them a good rinse.
- For roasting, cut the tomatillos in half and lay them cut side down on a baking sheet lined with foil, alongside 5 unpeeled garlic cloves. Broil for around 5-7 minutes until the skins are slightly charred. After removing from the oven, allow them to cool until manageable. If you wish to include additional chiles like Anaheim or poblano, roast them similarly until they are completely blackened. Cool them in a bag, then peel, deseed, and destem.
- Blend the tomatillos, keeping the skins intact. Take the roasted garlic, peel them, and add to the blender. Include the chopped jalapeños, any other chiles you chose, and cilantro. Blend until everything is finely combined.
- Generously season the beef cubes with salt and pepper. In a large, heavy-bottomed pan, heat vegetable oil over medium-high heat and brown the beef on all sides. Work in batches to avoid overcrowding and ensure even browning. Once done, remove the beef with a slotted spoon or tongs and set aside in a bowl.
- Drain excess oil from the pan, leaving about a tablespoon. Add chopped onions and garlic to the pan and cook, stirring occasionally, until they become soft, about 5 minutes.
- Return the beef to the pan if it is large enough to accommodate everything. Otherwise, move the onion mixture and beef to a large pot. Stir in the oregano. Mix in the tomatillo sauce with the beef and onions. Pour in beef broth until the meat is just covered. Add a pinch of ground cloves, then season with a bit of salt and pepper, keeping in mind that flavors will intensify as it cooks.
- Bring the mixture to a boil, then lower the heat to a gentle simmer. Cook uncovered for 2-3 hours, or until the beef is tender enough to be broken apart with a fork. Adjust the seasoning with more salt and pepper if needed. Serve alongside Spanish rice and warm flour or freshly made corn tortillas. If you enjoyed this dish, please share your feedback with a rating and review!
Notes
- Consider adding additional jalapeños or other hot peppers to the tomatillo sauce for a spicier flavor.
- Enhance the beef’s taste by marinating it in the tomatillo sauce before cooking.
- To thicken the sauce, mix a small amount of flour or cornstarch with water and add it to the stew towards the end of cooking.
