Ingredients
- 2 lbs beef chuck or stew meat, cut into chunks
- 3 tbsp vegetable oil
- 1/2 white onion, chopped
- 3–4 garlic cloves
- 2 cups green chile salsa or blended roasted tomatillos with green chiles
- 1 cup beef broth or water
- Salt to taste
Instructions
- Heat vegetable oil in a large pot over medium-high heat.
- Add beef chunks and brown on all sides. Remove and set aside.
- In the same pot, cook chopped onion until softened.
- Add garlic and cook until fragrant.
- Pour in green chile salsa and beef broth, stirring to combine.
- Return beef to the pot, season with salt, and bring to a gentle simmer.
- Cover and cook on low heat for 60–70 minutes, stirring occasionally, until beef is tender and sauce thickens.
- Taste and adjust seasoning before serving.
Notes
- Add diced potatoes or zucchini during the last 20 minutes for extra texture.
- Use a serrano or jalapeño for added heat.
- Serve with rice, tortillas, or beans to soak up the sauce.
- Adjust chile types based on desired spice level.
- For slow cooker version, brown beef first, then cook on low for 6–7 hours.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 1 portion (1/6 of recipe)
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
