Green Chile Beef Stew That Warms the Soul

 

👉Ingredients:

◾️2 tablespoons olive oil

◾️1.5 pounds beef stew meat, cut into 1-inch cubes

◾️Salt and pepper, to taste

◾️1 large onion, chopped

◾️3 cloves garlic, minced

◾️1 pound tomatillos, husked and chopped

◾️3-4 green chiles (such as poblano or Anaheim), roasted, peeled, and chopped

◾️1 jalapeño, seeded and finely chopped (optional for extra heat)

◾️4 cups beef broth

◾️1 teaspoon ground cumin

◾️1/2 teaspoon dried oregano

◾️Fresh cilantro, chopped (for garnish)

◾️Lime wedges, for serving

👉Directions:

✅️Brown the Meat: Heat olive oil in a large pot over medium-high heat. Season the beef with salt and pepper. Add the beef to the pot in batches, browning on all sides. Transfer the browned beef to a plate.

✅️Sauté Vegetables: In the same pot, add the onion and cook until softened, about 5 minutes. Add the garlic, cooking for an additional minute until fragrant.

✅️Add Tomatillos and Chiles: Stir in the chopped tomatillos, green chiles, and jalapeño (if using). Cook for about 5-7 minutes, until the tomatillos start to break down.

✅️Combine Ingredients: Return the browned beef to the pot. Add the beef broth, ground cumin, and dried oregano. Bring the mixture to a boil, then reduce the heat to low. Simmer, partially covered, for 1.5 to 2 hours, or until the beef is very tender.

✅️Final Touches: Taste and adjust the seasoning with additional salt and pepper if needed. The soup should be somewhat thick but still brothy.

✅️Serve: Ladle the Caldillo de Chile Verde into bowls. Garnish with fresh cilantro and serve with lime wedges on the side.

👉Additional Notes:

◾️Prep Time: 20 minutes | Cook Time: 2 hours | Total Time: 2 hours 20 minutes | Servings: 4-6 servings