Beef Bean Chile Verde
Infused with bold, vibrant flavors, Beef Bean Chile Verde is a hearty one-pot dish that combines tender chunks of seared beef, creamy white beans, and a richly spiced tomatillo-based sauce. This comforting stew gets its signature tangy kick from roasted tomatillos, poblano peppers, and a hint of jalapeño for a touch of heat, while aromatic spices like cumin, coriander, and oregano deepen the flavor profile. Simmered to perfection, each bite is a savory explosion of tender meat and earthy, zesty goodness. With only 20 minutes of prep and a slow, hands-off simmering process, it’s a perfect meal for cozy gatherings or make-ahead dinners. Serve it piping hot with a dollop of sour cream, shredded cheese, or creamy avocado slices to elevate the experience. Ideal for fans of Mexican-inspired comfort food, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pounds beef stew meat
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 medium poblano peppers, diced
- 1 jalapeño pepper, seeded and minced
- 2 teaspoons cumin
- 1 teaspoon ground coriander
- 1 teaspoon oregano
- 8 medium tomatillos, husked and quartered
- 4 cups low-sodium chicken broth
- 2 15-ounce cans canned white beans, drained and rinsed
- 0.25 cup fresh cilantro, chopped
- 1 lime, juiced
- optional toppings (sour cream, shredded cheese, sliced avocado)
Instructions
Season the beef stew meat with salt and black pepper.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef until browned on all sides, about 2-3 minutes per side. Remove the beef and set aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic, poblano peppers, and jalapeño. Cook for another 3 minutes until fragrant.
Stir in the cumin, ground coriander, and oregano. Cook for 1 minute to toast the spices.
Add the tomatillos to the pot and cook for 5 minutes, stirring frequently, until they begin to break down.
Return the browned beef to the pot. Pour in the chicken broth and bring to a simmer.
Lower the heat to medium-low, cover, and let the stew gently simmer for 1.5 hours, stirring occasionally, until the beef is tender.
Once the beef is tender, stir in the drained white beans. Simmer uncovered for another 15 minutes to allow the flavors to meld.
Stir in the chopped cilantro and lime juice. Adjust seasoning with additional salt and pepper to taste.
Serve hot with your choice of toppings such as sour cream, shredded cheese, or sliced avocado. Enjoy!
Nutrition Facts
Calories |
1399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 3311 mg | 144% | |
| Total Carbohydrate | 210.7 g | 77% | |
| Dietary Fiber | 58.6 g | 209% | |
| Total Sugars | 43.6 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 573 mg | 44% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 5247 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
