Ingredients
Scale
- 2 lbs beef chuck, cubed
- 1 tbsp vegetable oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2 cups tomatillos, husked and chopped
- 2 jalapeños, seeded and diced
- 1 poblano pepper, roasted and chopped
- 1 cup chicken broth
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat.
- Brown the beef cubes on all sides, then remove and set aside.
- In the same pot, sauté onion and garlic until soft.
- Add tomatillos, jalapeños, and poblano pepper. Cook for 5 minutes.
- Pour in chicken broth, cumin, and oregano. Bring to a simmer.
- Return beef to the pot, cover, and cook on low for 2 hours until tender.
- Season with salt and pepper. Garnish with fresh cilantro before serving.
Notes
- For extra heat, keep jalapeño seeds in the sauce.
- Serve with warm tortillas or rice.
- Leftovers taste even better the next day.
- Prep Time: 20 mins
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg