Name: Chili Verde: A Flavorful Mexican Stew
Prep time: 20 min
Cook time: PT-484797H25M10S
Total time: PT-11H30M10S
Cuisine: Mexican
Ingredients: 2 pounds tomatillos, husks removed and washed; 2 poblano peppers, halved and seeded; 2 jalapeño peppers, halved and seeded; 1 large white onion, cut into wedges; 4 cloves garlic; 1 cup loosely packed cilantro; 2 tablespoons oil (or other meat fat); 3 pounds meat (cut into 1-inch cubes); 2 cups chicken broth; 1 teaspoon toasted and ground cumin seeds (optional); 2 teaspoons oregano; 1 tablespoon soy sauce (or fish sauce, or salt to taste); 2 tablespoons lime juice; 1/4 cup chopped cilantro

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Why You’ll Love This Recipe

Rich and Tender Meat: Slow-cooking the meat results in tender pieces that are infused with the bold flavors of the sauce.
Zesty Salsa Verde: The tomatillo-based salsa adds a fresh, tangy kick that perfectly complements the richness of the meat.
Versatile Serving Options: Enjoy this dish as a stew, or use the flavorful meat as a filling for tacos, burritos, or enchiladas.

Ingredients

For the Salsa Verde:

1 pound tomatillos, husks removed and washed
2 poblano peppers, halved and seeded
2 jalapeño peppers, halved and seeded
1 large white onion, cut into 8 wedges
4 cloves garlic
1 cup loosely packed cilantro

For the Chili Verde:

2 tablespoons oil
3 pounds meat of choice (such as beef, lamb, or chicken), cut into 1-inch cubes
2 cups chicken broth
1 teaspoon toasted and ground cumin seeds (optional)
2 teaspoons oregano
1 tablespoon soy sauce (or fish sauce, or salt to taste)
2 tablespoons lime juice
¼ cup chopped cilantro

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Salsa Verde: Roast the tomatillos, poblano peppers, jalapeño peppers, onion, and garlic until slightly blackened. Puree these roasted ingredients along with cilantro in a blender.
Brown the Meat: Heat oil in a large pot over medium-high heat. Brown the meat on all sides, then set aside.
Simmer the Meat: In the same pot, combine the browned meat, salsa verde, chicken broth, cumin, oregano, and soy sauce. Bring to a boil, then reduce heat to low, cover, and simmer until the meat is tender, about 2-3 hours.
Finish the Dish: Stir in lime juice and chopped cilantro. Adjust seasoning with salt if necessary.

Servings and Timing

Servings: This recipe yields approximately 8 servings.
Preparation Time: Approximately 15 minutes.
Cooking Time: 2.5 to 3 hours.

Variations

Slow Cooker Method: After browning the meat, combine all ingredients in a slow cooker and cook on low for 8-10 hours or high for 4-5 hours.
Add Vegetables: Incorporate potatoes or white beans during the simmering process for a heartier meal.
Spice Level Adjustment: Modify the heat by adjusting the number of jalapeño peppers used or by removing their seeds.

Storage/Reheating

Storage: Store leftover chili verde in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, adding a bit of broth or water if the sauce has thickened.

FAQs

1. Can I use a different type of meat?

Yes, feel free to use beef, lamb, or chicken. The recipe works with different types of meat as long as it’s cut into small chunks.

2. Is it necessary to brown the meat before simmering?

Browning the meat enhances its flavor through caramelization. While you can skip this step, doing so will result in a less robust taste.

3. Can I make this dish vegetarian?

Yes, substitute the meat with hearty vegetables like mushrooms, cauliflower, or potatoes, and use vegetable broth to maintain depth of flavor.

4. How can I make the sauce spicier?

Increase the number of jalapeño peppers or add a pinch of cayenne pepper to the salsa verde.

5. Can I freeze chili verde?

Absolutely. Allow it to cool completely, then store in freezer-safe containers for up to 2 months. Thaw and reheat thoroughly before serving.

6. What can I serve with chili verde?

Serve with warm tortillas, rice, beans, or a simple salad. It’s also excellent as a filling for tacos or burritos.

7. Is chili verde gluten-free?

Yes, this recipe is naturally gluten-free. Always verify that your broth and other packaged ingredients are gluten-free if you have sensitivities.

8. Can I use store-bought salsa verde instead of making it?

Certainly. Using store-bought salsa verde can save time, though making it from scratch allows for a more personalized flavor.

9. How do I adjust the saltiness?

Since soy sauce adds saltiness, consider using low-sodium soy sauce or adjusting the amount to suit your taste preferences.

10. Can I add cheese to this dish?

Yes, topping chili verde with crumbled queso fresco or shredded cheddar can add a delightful creamy contrast to the spicy sauce.

Conclusion

Chili Verde is a comforting and flavorful dish that brings the vibrant tastes of Mexican cuisine to your table. With its tender meat and zesty salsa verde, it’s sure to become a household favorite. Enjoy it with your favorite sides for a delicious, satisfying meal!