There’s something magical about a bubbling pot of Mexican Green Beef Stew simmering on the stove. Known in Spanish as “Chile Verde de Res” or “Caldillo Verde,” this traditional Mexican dish features tender chunks of beef swimming in a vibrant green sauce made from tomatillos, green chiles, and fresh herbs.
This stew has been a staple in Mexican households for generations, particularly in the northern regions of Mexico. The tangy tomatillos combined with the gentle heat of green chiles create a complex, bright flavor that’s completely different from red chile-based stews.
Whether you’re looking for the ultimate comfort food on a chilly evening or want to impress your family with authentic Mexican flavors, this recipe will become a new favorite in your kitchen.
Why You’ll Love This Recipe
- Incredibly Tender Beef – Low and slow cooking transforms tough cuts into melt-in-your-mouth perfection
- Bright, Fresh Flavors – Tomatillos add a unique tangy brightness
- Versatile – Serve with rice, tortillas, or as a filling for burritos
- Budget-Friendly – Uses affordable beef cuts
- Make-Ahead Friendly – Tastes even better the next day
- Freezer-Friendly – Perfect for meal prep
Ingredients
For the Beef:
| Ingredient | Amount | Notes |
|---|---|---|
| Beef chuck roast | 3 pounds | Cut into 1.5-inch cubes |
| Salt | 1 tablespoon | For seasoning |
| Black pepper | 1 teaspoon | Freshly ground |
| Vegetable oil | 3 tablespoons | For browning |
| All-purpose flour | 3 tablespoons | Optional, for coating |
For the Green Sauce (Salsa Verde):
| Ingredient | Amount | Notes |
|---|---|---|
| Tomatillos | 1.5 pounds | About 10-12 medium, husked and rinsed |
| Poblano peppers | 3 large | Roasted and peeled |
| Jalapeño peppers | 2-3 | Adjust for heat preference |
| Serrano peppers | 2 | Optional, for extra heat |
| White onion | 1 large | Quartered |
| Garlic cloves | 6-8 | Peeled |
| Fresh cilantro | 1 large bunch | About 1 cup packed |
| Chicken or beef broth | 2-3 cups | Low sodium preferred |
| Ground cumin | 1 teaspoon | |
| Dried oregano | 1 teaspoon | Mexican oregano preferred |
| Salt | To taste |
Equipment Needed
- Large Dutch oven or heavy-bottomed pot (5-6 quart)
- Baking sheet
- Blender or food processor
- Tongs
- Sharp knife and cutting board
- Measuring cups and spoons
Step-by-Step Instructions
Step 1: Prepare the Beef
Time: 10 minutes
- Remove the beef chuck roast from the refrigerator 30 minutes before cooking to bring it to room temperature.
- Pat the beef completely dry with paper towels – this is crucial for proper browning.
- Cut the beef into 1.5 to 2-inch cubes, removing any large pieces of fat or sinew.
- Season generously with salt and pepper on all sides.
- If desired, lightly dust the beef cubes with flour, shaking off any excess. This will help thicken the stew slightly.
Pro Tip: Don’t skip drying the meat! Wet meat will steam instead of sear, and you won’t get that beautiful caramelized crust that adds so much flavor.
Step 2: Brown the Beef
Time: 15-20 minutes
- Heat a large Dutch oven or heavy pot over medium-high heat.
- Add 2 tablespoons of vegetable oil and heat until shimmering.
- Working in batches (don’t overcrowd the pot!), add the beef cubes in a single layer.
- Let the beef cook undisturbed for 3-4 minutes until a deep brown crust forms on the bottom.
- Flip and brown the remaining sides, about 2-3 minutes per side.
- Transfer browned beef to a plate and repeat with remaining batches, adding more oil as needed.
- Set the browned beef aside.
Important: Browning in batches is essential. Overcrowding causes the meat to steam and turn gray instead of developing that flavorful brown crust.
Step 3: Roast the Vegetables for the Sauce
Time: 20-25 minutes
- Preheat your broiler to high.
- Place the tomatillos (husked and rinsed), poblano peppers, jalapeños, serranos (if using), quartered onion, and garlic cloves on a large baking sheet.
- Broil for 5-7 minutes until charred on top.
- Flip the vegetables and broil for another 5-7 minutes until charred and softened.
- The tomatillos should be soft and slightly collapsed, and the peppers should have blistered, charred skin.
- Remove from oven and let cool for 5 minutes.
- Place the poblanos in a bowl and cover with plastic wrap to steam for 10 minutes – this makes peeling easier.
- Peel, stem, and seed the poblanos. For less heat, remove seeds and membranes from jalapeños and serranos as well.
Alternative Method: You can also roast the vegetables directly over a gas flame for a smokier flavor, or boil them in water for 10-15 minutes for a milder taste.
Step 4: Make the Green Sauce
Time: 5 minutes
- Add the roasted tomatillos, roasted peppers (poblanos, jalapeños, serranos), roasted onion, roasted garlic, fresh cilantro, cumin, oregano, and 1 cup of broth to a blender.
- Blend until smooth, about 1-2 minutes.
- Taste and adjust seasoning with salt.
- If the sauce is too thick, add more broth to reach desired consistency.
Flavor Note: The sauce should be bright, tangy, and have a gentle heat. You can always add more heat later, but you can’t take it away!
Step 5: Combine and Simmer
Time: 2-3 hours
- Return the Dutch oven to medium heat.
- If there’s excess oil, pour out all but 1 tablespoon.
- Pour in the green sauce and bring to a simmer, scraping up any browned bits from the bottom of the pot (this is called deglazing and adds tons of flavor!).
- Add the browned beef back to the pot along with any accumulated juices.
- Add remaining broth until the beef is just covered.
- Bring to a boil, then immediately reduce heat to low.
- Cover and simmer gently for 2-3 hours, stirring occasionally, until the beef is fork-tender.
- Check every 30 minutes and add more broth if needed to keep the beef submerged.
Step 6: Final Adjustments
Time: 10 minutes
- Once the beef is tender, taste the stew and adjust seasoning:
- Add salt if needed
- Squeeze in lime juice for brightness
- Add more chopped cilantro if desired
- If the sauce is too thin, remove the lid and simmer for an additional 15-20 minutes to reduce.
- If too thick, add a splash of broth.
- The finished stew should have a slightly thick, coating consistency.
- Let rest for 10 minutes before serving – this allows the flavors to meld.
Nutritional Information
Per serving (approximately 1.5 cups, serves 6-8):
| Nutrient | Amount |
|---|---|
| Calories | 380-420 |
| Protein | 38g |
| Carbohydrates | 12g |
| Fat | 22g |
| Saturated Fat | 8g |
| Fiber | 3g |
| Sodium | 580mg |
Note: Values are estimates and may vary based on specific ingredients used.
Final Thoughts
This Mexican Green Beef Stew is more than just a recipe – it’s a celebration of bold flavors, time-honored techniques, and the joy of slow cooking. The process of roasting vegetables, browning meat, and patiently simmering everything together creates something truly special.
Don’t be intimidated by the ingredient list or the cooking time. Once everything is in the pot, the stew practically makes itself. And the aroma that fills your kitchen? Absolutely incredible.
I encourage you to make this recipe your own. Adjust the heat level, try different garnishes, and find your perfect version. That’s the beauty of home cooking – every pot of stew tells its own story.
