Crockpot Chile Verde

hile Verde, or “green chili,” is a beloved Mexican dish that’s comforting, flavorful, and perfect for slow cooking. This Crockpot Chile Verde Beef recipe allows you to enjoy tender, flavorful beef cooked in a spicy, tangy green chile sauce made from roasted tomatillos, green chilies, garlic, and onions. The slow cooking process ensures that the beef absorbs all the bold flavors, becoming melt-in-your-mouth tender. Whether you serve it with rice, in tacos, or over a warm tortilla, this dish will be a hit!

Ingredients:

• 3 lbs beef chuck roast (trimmed and cut into chunks)
• 1 tablespoon olive oil (for searing)
• 1 medium onion (chopped)
• 4 cloves garlic (minced)
• 1 lb tomatillos (husked and quartered)
• 2-3 green chilies (such as Anaheim or poblano, roasted, peeled, and chopped)
• 2-3 jalapeños (optional for extra heat, chopped)
• 1 cup chicken broth (or beef broth for richer flavor)
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh cilantro (chopped, for garnish)
• Juice of 1 lime (optional, for added tang)
• 1 tablespoon cornstarch (optional, for thickening sauce)

• Instructions:

  1. Prepare the Beef:
     • In a large skillet, heat the olive oil over medium-high heat. Once hot, sear the beef chunks on all sides until browned (about 5-7 minutes). This step helps to lock in the flavor. Transfer the beef to the crockpot.
  2. Roast the Vegetables:
     • If using fresh tomatillos, place them under the broiler or on a hot skillet to char them for about 2-3 minutes, turning as needed until slightly blackened. This will enhance their flavor. Once roasted, set them aside to cool. Do the same for the green chilies and jalapeños. Afterward, peel the chilies and chop them up.
  3. Assemble the Sauce:
     • In the crockpot, add the chopped roasted tomatillos, roasted chilies, onions, garlic, cumin, oregano, coriander, salt, and pepper. Pour in the chicken or beef broth.
  4. Cook the Beef:
     • Stir everything to combine, then cover and cook on low for 7-8 hours, or on high for 4-5 hours, until the beef is tender and easily shreds with a fork.
  5. Shred the Beef:
     • Once the beef is done, use a fork to shred it directly in the crockpot. Stir the shredded beef into the sauce.
  6. Optional Thickening:
     • If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the crockpot and let it cook for an additional 15-20 minutes to thicken.
  7. Finishing Touches:
     • Stir in the fresh cilantro and squeeze in lime juice if desired, adding a fresh, zesty kick.
  8. Serve:
     • Serve the chile verde beef over rice, in tacos, or in burritos. It also pairs beautifully with warm tortillas or tortilla chips for dipping.

     • Tips:

       • Roast the chilies and tomatillos ahead of time for a deeper, smoky flavor.
       • Adjust the heat by adding more or fewer jalapeños, depending on your spice tolerance.
       • You can use beef stew meat or pork if you prefer a different protein for the dish.

       Enjoy your hearty, flavorful Crockpot Chile Verde Beef!