Description
A comforting and hearty dish featuring tender beef simmered in a bright, tangy green chile and tomatillo sauce.
Ingredients
Scale
- 2 pounds beef chuck
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 tomatillos, husked and chopped
- 2 green bell peppers, chopped
- 4 jalapeños, seeded and chopped
- 1 cup beef broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Trim excess fat from the beef and cut into 1 1/2–2 inch cubes. Pat dry and season with salt and pepper. Prepare other ingredients.
- Heat a large pot over medium-high heat and brown the beef in batches. Remove and set aside.
- Add chopped onion and garlic to the pot, sauté until softened, about 3-4 minutes. Add tomatillos, bell peppers, and jalapeños, cooking for 6-8 minutes.
- Return the beef to the pot, add beef broth, bring to a gentle boil, then reduce heat and simmer covered for 1.5 to 2 hours until beef is tender. Adjust seasoning, then serve hot with cilantro garnish.
Notes
For deeper flavor, roast the tomatillos before chopping. Use low-sodium broth for better control of salt levels.
- Prep Time: 20 minutes
- Cook Time: 105 minutes
- Category: Main Course
- Method: Slow Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg