SaveBeef Chili Verde
Chuck roast slow-braised in roasted tomatillo-poblano salsa. Tangy, smoky, spoon-tender.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $22.00 · $3.67/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 3 lb beef chuck roast (cut in 2-inch cubes)
- 1 tbsp kosher salt
- 1 tsp black pepper
- 2 tbsp neutral oil
- 1 1/2 lb tomatillos (husked, rinsed)
- 3 piece poblano peppers
- 2 piece jalapeños (seeded for less heat)
- 1 large yellow onion (quartered)
- 6 cloves garlic (unpeeled)
- 1 tbsp ground cumin
- 1 tbsp Mexican oregano
- 2 cup chicken stock
- 1 cup fresh cilantro (packed)
- 2 tbsp lime juice (fresh)
- 2 piece bay leaves
Instructions
- 1
Preheat broiler. On a sheet pan, spread tomatillos, poblanos, jalapeños, onion, and garlic. Broil 8-10 minutes, turning once, until blackened in spots.
Char is flavor. Don't be shy — black spots, not black all over.
- 2
Peel garlic. Transfer everything to a blender with cilantro and lime juice. Pulse to a chunky salsa — don't over-blend.
Chunky > smooth. Texture matters in verde.
- 3
Preheat oven to 325°F. Pat beef dry, season with salt and pepper. Heat oil in a Dutch oven over high, sear beef in batches until deeply browned, 4 minutes per side. Don't crowd.
- 4
Return all beef to pot. Add cumin and oregano, bloom 30 seconds. Pour in verde salsa, stock, and bay leaves. Stir, scraping fond.
- 5
Bring to a simmer, cover, braise in oven 2 hours. Uncover for last 30 minutes to reduce sauce.
- 6
Check: beef should pull apart with a fork. Taste — adjust salt and a final squeeze of lime.
Lime at the very end. The long cook dulls citrus; a fresh hit revives it.
- 7
Serve over rice or in warm tortillas with diced onion, cilantro, queso fresco, lime.
Pairs With
Negra Modelo or Dos Equis Ambar
Toasty malt matches the sear, clean finish.
Mezcal, grapefruit, lime
Smoke doubles down on the charred salsa.
Tart and floral
Cuts richness, echoes lime.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Cumbia, Latin pop, and the kind of music that makes tacos taste even better.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Don't skip the broiler-char. Raw tomatillos are sour; charred are jammy.
- •Make it a day ahead — chili verde is always better the next day.
- •For thicker sauce, smash a few cubes of beef against the side of the pot at the end.
Substitutions
- beef chuck → pork shoulder (more traditional)
- tomatillos → canned tomatillos (use 2 cans, 28 oz total)
- poblanos → Anaheim chiles
Leftovers
Refrigerate 4 days or freeze 3 months. Flavor improves.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
