Ingredients:
- 2 tablespoons olive oil
- 1.5 pounds beef stew meat, cut into 1-inch cubes
- Salt and pepper, to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 pound tomatillos, husked and chopped
- 3-4 green chiles (such as poblano or Anaheim), roasted, peeled, and chopped
- 1 jalapeño, seeded and finely chopped (optional for extra heat)
- 4 cups beef broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
Instructions:
- Brown the Meat:
- Heat olive oil in a large pot over medium-high heat. Season the beef with salt and pepper. Add the beef to the pot in batches, browning on all sides. Transfer the browned beef to a plate.
- Sauté Vegetables:
- In the same pot, add the onion and cook until softened, about 5 minutes. Add the garlic, cooking for an additional minute until fragrant.
- Add Tomatillos and Chiles:
- Stir in the chopped tomatillos, green chiles, and jalapeño (if using). Cook for about 5-7 minutes, until the tomatillos start to break down.
- Combine Ingredients:
- Return the browned beef to the pot. Add the beef broth, ground cumin, and dried oregano. Bring the mixture to a boil, then reduce the heat to low. Simmer, partially covered, for 1.5 to 2 hours, or until the beef is very tender.
- Final Touches:
- Taste and adjust the seasoning with additional salt and pepper if needed. The soup should be somewhat thick but still brothy.
- Serve:
- Ladle the Caldillo de Chile Verde into bowls. Garnish with fresh cilantro and serve with lime wedges on the side.
Disfruta!
