Authentic Chile Verde con Carne Recipe : Tender Beef in Green Chili Sauce (Easy!)

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There’s something magical about a steaming bowl of Chile Verde con Carne that warms you from the inside out. This traditional Mexican dish combines tender chunks of beef with roasted green chiles, tomatillos, and aromatic spices to create a flavor-packed stew that’ll have everyone asking for seconds. Whether you’re looking for healthy dinner recipes or simply want to explore authentic Mexican cuisine, this beef green chili delivers on taste, nutrition, and satisfaction.

Unlike quick ground beef dishes, Chile Verde con Carne takes a bit more time to develop its complex flavors, but the result is absolutely worth it. The slow-simmered chuck roast becomes melt-in-your-mouth tender while soaking up all those vibrant green chile flavors. Serve it with warm tortillas, a dollop of sour cream, and fresh cilantro for a meal that rivals any Mexican restaurant. Plus, it makes fantastic leftovers that taste even better the next day!

What Makes Chile Verde con Carne Special?

Chile Verde, which translates to “green chili,” is a beloved staple in Mexican and Southwestern cuisine. This version uses beef chuck roast instead of the more common pork, creating a heartier, more robust flavor profile. The combination of Anaheim, poblano, and jalapeño chiles provides layers of flavor from mild and slightly sweet to spicy and smoky.

What sets this recipe apart is the roasting process. By charring the chiles under the broiler, you unlock a deep, smoky flavor that canned green chiles simply can’t match. The addition of fresh tomatillos adds a bright, tangy element that balances the richness of the beef, while masa harina thickens the sauce to perfection.

This dish is incredibly versatile too. You can prepare it on the stovetop in a Dutch oven or let it simmer away in a slow cooker while you go about your day. Either method produces fork-tender beef swimming in a luscious green sauce that’s perfect for spooning over rice, wrapping in tortillas, or enjoying as a hearty stew.

Ingredients You’ll Need

Before you start cooking, gather all your ingredients and prepare your workspace. Having everything ready makes the cooking process smooth and enjoyable. You’ll need a good cutting board and sharp chef’s knives for prep work, plus measuring cups and spoons for accuracy.

Main Ingredients

Pantry Staples & Seasonings

For Serving

• Sour cream
• Fresh cilantro
• Warm flour or corn tortillas
• Tortilla chips

Step-by-Step Instructions

This recipe requires some patience, but each step builds incredible flavor. Whether you choose the stovetop or slow cooker method, you’ll need quality cookware. A heavy-bottomed pot or Dutch oven is essential for even heat distribution and perfect browning.

Step 1: Roast the Chiles

Preheat your broiler to high. Place the Anaheim, poblano, and jalapeño chiles on a baking sheet and position them about 6 inches from the heat source. Broil for about 5 minutes per side, turning occasionally, until the skins are blackened and blistered all over. Don’t worry if they look burnt that’s exactly what you want!

Immediately transfer the hot chiles to a paper bag or plastic food-storage bag. Seal it tightly and let them steam for 20 minutes. This steaming process loosens the skins and makes them incredibly easy to peel. After 20 minutes, remove the chiles and gently rub off the charred skin with your fingers or a paper towel. Remove the stems and seeds, then dice the chiles. Set aside.

Step 2: Season and Brown the Beef

While the chiles are steaming, prepare your beef. Pat the cubed chuck roast dry with paper towels this helps achieve a better sear. Season generously with the salt and pepper on all sides.

Heat the bacon grease or oil in a large Dutch oven or heavy pot over medium-low heat. Working in batches (don’t overcrowd the pot), brown the beef cubes on all sides, about 5-7 minutes per batch. You want a nice golden-brown crust on each piece. Transfer the browned beef to a mixing bowl if using the stovetop method, or directly to your slow cooker if using that method.

Step 3: Sauté the Aromatics

After all the beef is browned, keep the pot on medium-low heat. Add the diced onion to the same pot (don’t clean it those browned bits are pure flavor!). Cook the onion until it becomes soft and translucent, about 5 minutes, stirring occasionally. Add the minced garlic and cook for just 30 seconds until fragrant. Be careful not to burn the garlic.

Step 4: Build the Sauce (Stovetop Method)

Pour the chicken broth into the pot and use a wooden spoon to scrape up all those delicious browned bits from the bottom this is called deglazing, and it adds incredible depth to your sauce. Add the diced roasted chiles, browned beef, halved tomatillos, half of the chopped cilantro, cumin, oregano, and allspice to the pot. Stir everything together.

Bring the mixture to a boil over high heat, then immediately reduce to low. Let it simmer uncovered for 3 hours, stirring occasionally. The beef should become fork-tender and the flavors will meld beautifully. After 3 hours, add the remaining cilantro and taste the sauce. Adjust salt and pepper if needed.

Mix the masa harina with 1/4 cup of water in a small bowl until smooth, then stir it into the pot. This will thicken your sauce to the perfect consistency. Continue cooking for 30 more minutes, then stir in the fresh lime juice just before serving.

Step 4: Build the Sauce (Slow Cooker Method)

If using a slow cooker, transfer the sautéed onions and garlic from the pot to your slow cooker with the browned beef. Pour the chicken broth (use only 3 cups for slow cooker) into the still-hot pot and scrape up all the browned bits. Pour this flavorful broth into the slow cooker.

Add the diced roasted chiles, tomatillos, half of the chopped cilantro, cumin, oregano, and allspice to the slow cooker. Stir gently to combine. Cover and cook on high for 4 hours or on low for 6 hours.

After cooking, remove the lid and stir in the remaining cilantro. Taste and adjust seasonings. Mix the masa harina with 2 tablespoons of water until smooth, then stir into the slow cooker. Leave uncovered and continue cooking for 30 more minutes to thicken. Stir in the lime juice and serve.

Step 5: Serve and Enjoy

Ladle the Chile Verde con Carne into bowls and top with a generous dollop of sour cream and fresh cilantro. Serve alongside warm tortillas for wrapping, or with tortilla chips for scooping. Some people love it over rice or with refried beans on the side. The choice is yours!

Pro Tips for Perfect Chile Verde

• Don’t skip browning the beef: This step creates a flavorful crust and adds depth to the final dish. Take your time and brown in batches.
• Use fresh chiles: While canned green chiles are convenient, fresh roasted chiles provide incomparable smoky flavor and texture.
• Adjust heat level: For milder chile verde, remove the seeds and ribs from the jalapeños. For spicier, add serrano chiles or leave some jalapeño seeds in.
• Low and slow wins: Whether stovetop or slow cooker, gentle simmering is key to tender beef. Rushing this step results in tough meat.
• Masa harina is magic: This corn flour thickens the sauce while adding authentic flavor. Don’t substitute regular flour it won’t taste the same.
• Make it ahead: Chile Verde actually tastes better the next day after flavors have melded. Make a big batch and reheat throughout the week.
• Freeze for later: This recipe freezes beautifully for up to 3 months. Portion into containers for easy weeknight meals.

Equipment You’ll Need

Having the right tools makes this recipe much easier to prepare:

• Large heavy pot or Dutch oven – Essential for even browning and slow simmering
• Baking sheet – For roasting the chiles under the broiler
• Cutting board – For all your prep work
• Sharp chef’s knife – Makes cubing beef and chopping vegetables quick and safe
• Mixing bowls – For holding browned beef and mixing masa harina
• Measuring cups and spoons – For accurate measurements
• Wooden spoon or spatula – For stirring and deglazing

Nutritional Benefits

While Chile Verde con Carne is definitely a comfort food, it also packs some nutritional benefits. Chuck roast provides high-quality protein, iron, and B vitamins. The variety of chiles offers vitamin C and capsaicin, which has anti-inflammatory properties. Tomatillos contribute vitamin C, vitamin K, and antioxidants. Fresh cilantro adds vitamins A, C, and K, plus beneficial plant compounds.

To make this dish even healthier, serve it with whole grain tortillas and skip the sour cream or use Greek yogurt instead. Load up on extra veggies by serving with a crisp side salad. The dish is naturally gluten-free if you ensure your chicken broth and masa harina are certified gluten-free.

Serving Suggestions and Variations

Chile Verde con Carne is incredibly versatile. Here are some delicious ways to serve it:

• Burrito filling: Wrap in large flour tortillas with rice, beans, cheese, and sour cream
• Over rice: Serve over fluffy white or cilantro-lime rice
• Taco style: Spoon into soft corn tortillas with your favorite toppings
• Breakfast bowl: Top with a fried egg and serve with breakfast potatoes
• Nachos supreme: Layer over tortilla chips with melted cheese, jalapeños, and all the fixings
• Enchilada filling: Use as filling for green enchiladas

For variations, try substituting pork shoulder for a more traditional chile verde, or use lamb for an interesting twist. You can also add diced potatoes in the last hour of cooking for a heartier stew.

Storage and Reheating

Store leftover Chile Verde con Carne in an airtight container in the refrigerator for up to 5 days. The flavors actually improve as it sits, making leftovers even more delicious than the first serving. To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken broth if the sauce has thickened too much.

For freezing, let the chile verde cool completely, then transfer to freezer-safe containers, leaving about an inch of headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture may be slightly different after freezing, but the flavor remains excellent.

Frequently Asked Questions

Can I use a different cut of beef?

Yes! While chuck roast is ideal because it becomes incredibly tender with slow cooking, you can also use beef stew meat, beef shoulder, or even short ribs. Just avoid lean cuts like sirloin or round, as they’ll become tough and dry with long cooking times.

What if I can’t find Hatch or Anaheim chiles?

You can substitute with additional poblano chiles, or use canned whole green chiles in a pinch. Fresh is always better for flavor, but canned will work. You’ll need about 3-4 cans (4 oz each) of whole green chiles, drained.

How spicy is this dish?

As written, this recipe has a mild to medium heat level. The Anaheim and poblano chiles are relatively mild, while the jalapeños add a moderate kick. You can easily adjust by removing jalapeño seeds for less heat, or adding serrano or habanero chiles for more.

What is masa harina and where do I find it?

Masa harina is a corn flour used to make tortillas and tamales. It’s different from cornmeal or corn flour. You’ll find it in the international or baking aisle of most grocery stores. Brands like Maseca and Bob’s Red Mill are common. Don’t skip it it adds authentic flavor and perfect thickening.

Can I make this in an Instant Pot?

Absolutely! Brown the beef using the sauté function, then add all ingredients (use only 3 cups broth). Cook on high pressure for 45 minutes with natural release. Stir in the masa harina slurry and use the sauté function for 10 more minutes to thicken.

Do I have to roast my own chiles?

While you technically don’t have to, roasting fresh chiles makes a huge difference in flavor. The charred, smoky taste is what makes this dish special. It only takes about 30 minutes total, and the result is worth every minute.

What can I substitute for tomatillos?

Fresh tomatillos are best, but if unavailable, use canned tomatillos (drained) or substitute with green tomatoes. The flavor will be slightly different but still delicious. You could also add a bit of lime juice to mimic tomatillos’ tartness.

Why is my chile verde watery?

If your sauce is too thin, make sure you’re simmering uncovered to allow evaporation. The masa harina slurry at the end should thicken it considerably. If it’s still watery, mix another tablespoon of masa harina with water and stir it in, cooking for 15 more minutes.

Why You’ll Love This Recipe

Chile Verde con Carne is the ultimate comfort food that brings authentic Mexican flavors right to your kitchen. The combination of tender beef, smoky roasted chiles, and bright tomatillos creates layers of complex flavor that develop beautifully over time. Whether you’re feeding a crowd, meal prepping for the week, or simply craving something hearty and satisfying, this recipe delivers every time.

The flexibility of stovetop or slow cooker preparation means you can adapt it to your schedule. Make it on a lazy Sunday afternoon while you relax, or prep it in the morning and come home to a house filled with incredible aromas. Either way, you’ll have a restaurant-quality meal that’s surprisingly simple to make.

This recipe also scales beautifully. Double the batch and freeze half for future meals. Your future self will thank you when you have a delicious, homemade dinner ready in minutes. Serve it at your next gathering and watch it disappear guests always ask for the recipe!

If you found this recipe helpful, feel free to check out the kitchen equipment. Click on any url to view and purchase the product through our Amazon affiliate links at no extra cost to you. Your support helps us keep Deliciousavors.com running and bringing you great recipes!

Authentic Chile Verde con Carne Recipe : Tender Beef in Green Chili Sauce (Easy!)

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Authentic Chile Verde con Carne features tender beef chuck roast slow-simmered with roasted Anaheim, poblano, and jalapeño chiles, fresh tomatillos, and aromatic spices. This Mexican comfort food delivers smoky, tangy, and savory flavors perfect for serving with warm tortillas.

• Author: Marie
• Prep Time: 30
• Cook Time: 210
• Total Time: 240
• Yield: 8
• Category: Main Course
• Method: Braising
• Cuisine: Mexican

Ingredients

1 pound (about 7) Anaheim or Hatch chiles

1/2 pound (about 3) poblano chiles

2 jalapeño chiles

3 pounds chuck roast, cut into 1-inch cubes

2 teaspoons kosher salt

2 teaspoons black pepper

1 tablespoon bacon grease or vegetable oil

1 medium yellow onion, diced

6 cloves garlic, minced

4 cups chicken broth (3 cups if using slow cooker)

1/2 pound fresh tomatillos, husks removed and halved

1 cup chopped cilantro

1 tablespoon ground cumin

1 tablespoon dried oregano

1/4 teaspoon ground allspice

2 tablespoons masa harina

1 tablespoon freshly squeezed lime juice

Sour cream, for serving

Fresh cilantro, for serving

Warm tortillas, for serving

Tortilla chips, for serving

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Instructions

1. Roast the Anaheim, poblano, and jalapeño chiles under the broiler until blackened, about 5 minutes per side. Place in a paper sack or plastic bag, seal tight and let steam for 20 minutes. Remove from bag, rub off skins, remove stems and seeds, then dice.

2. Sprinkle beef with salt and pepper. Heat bacon grease or oil in a large Dutch oven over medium-low heat. Working in batches, brown beef on all sides, about 5-7 minutes per batch. Transfer browned beef to a mixing bowl or slow cooker.

3. Add onions to the pot and cook until translucent, about 5 minutes. Add garlic and cook for 30 seconds.

4. For stovetop method: Pour chicken broth into pot and scrape bottom to incorporate browned bits. Add diced chiles, browned beef, tomatillos, half the cilantro, cumin, oregano, and allspice. Bring to boil, reduce to low, and simmer uncovered for 3 hours until beef is fork tender.

5. Add remaining cilantro and adjust seasonings. Mix masa harina with 1/4 cup water and stir into pot. Cook 30 more minutes, then add lime juice.

6. For slow cooker method: Transfer onions and garlic to slow cooker with beef. Deglaze pot with 3 cups chicken broth and pour into slow cooker. Add chiles, tomatillos, half the cilantro, cumin, oregano, and allspice. Cover and cook on high for 4 hours or low for 6 hours.

7. After cooking, stir in remaining cilantro and adjust seasonings. Mix masa harina with 2 tablespoons water and stir in. Cook uncovered 30 minutes, then add lime juice.

8. Serve warm with sour cream, fresh cilantro, warm tortillas, and tortilla chips.

Notes

For milder heat, remove seeds and ribs from jalapeños. For spicier, add serrano chiles.

Browing the beef in batches is crucial for developing deep flavor—don’t skip this step.

The chile verde tastes even better the next day after flavors have melded.

Freezes well for up to 3 months in airtight containers.

Masa harina cannot be substituted with regular flour—it adds authentic flavor and proper thickening.

If sauce is too thin, add more masa harina slurry and cook 15 more minutes.