Chile verde is a classic comfort-food stew that comes from traditional Mexican cooking, where slow and gentle heat transforms simple ingredients into something rich, savory, and deeply flavorful. In this crock pot (slow cooker) version, tender chunks of beef shoulder are bathed in a vibrant green chile sauce made from fresh tomatillos and a trio of green chiles. As it cooks low and slow for several hours, the meat becomes fall-apart tender and the sauce melds into a complex, tangy base that’s both bold and balanced. This dish is perfect for family dinners, meal prep, or anytime you want something satisfying and delicious with minimal hands-on work.
Servings: 6
Prep time: 15 minutes
Cook time: 6–8 hours
Total time: 6–8 hours 15 minutes
Ingredients
- 2½ lbs beef shoulder, cut into large chunks (about 1½–2 inch pieces)
- 2 tablespoons vegetable oil (or a neutral-flavored cooking oil)
- 8–10 tomatillos, husked, rinsed, and quartered
- 3–4 poblano or Anaheim chiles, stemmed and seeded (more or fewer depending on how spicy you like it)
- 2–3 jalapeños, stemmed and seeded if you want less heat
- ½ white onion, peeled and cut into thick slices
- 6 cloves garlic, peeled and roughly smashed
- ½ cup fresh cilantro leaves and tender stems, loosely packed
- 1 teaspoon ground cumin
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 cup chicken broth
- 1 bay leaf (optional but recommended for deeper fragrance)
- Optional: diced potatoes to add heartiness and soak up the sauce
Instructions:
1. Prepare the Beef Shoulder
Start by trimming any large pieces of excess fat from your beef shoulder chunks. Cut the meat into generous, bite-sized pieces so they cook evenly and stay succulent during the long slow-cooking process. Pat the pieces dry with a paper towel—this helps them brown more effectively.
2. Brown the Meat for Richer Flavor
Place a large skillet over medium-high heat and add the vegetable oil. Once the oil shimmers and moves easily in the pan, carefully add the beef pieces in a single layer. Do not overcrowd the skillet; if needed, brown the beef in batches so each piece has room. Let the meat sear without moving it too soon so it develops a rich, caramelized crust. Turn the pieces with tongs so all sides get a deep golden brown color. This initial browning step enhances the overall flavor and aroma of your chile verde.
Once browned, transfer the beef to your crock pot. The browned bits left in the skillet can be scraped up with a wooden spoon and added to the crock pot as well—they are full of concentrated flavor.
3. Prepare the Fresh Vegetables
While the meat is browning, wash your tomatillos under warm water to remove the sticky residue on their papery husks. Peel off the husks, rinse again if needed, and quarter each tomatillo. Prepare the poblano or Anaheim chiles by removing the stems and seeds (you can leave a few seeds in if you prefer more heat). Jalapeños should be stemmed and seeded unless you like it spicy.
Peel and roughly slice the white onion. Smash the garlic cloves with the side of a knife to make peeling easier if they aren’t already peeled.
4. Add Aromatics and Spices
Scatter the tomatillos, poblano or Anaheim chiles, jalapeños, onion, and garlic over the browned beef in the crock pot. Sprinkle the ground cumin over the vegetables and meats. Add the salt and black pepper, ensuring the seasonings are distributed evenly. Tuck the bay leaf into the mixture. The combination of bright tomatillos and earthy chiles will build a deep, layered flavor base as they cook.
5. Add the Cilantro and Broth
Pour the chicken broth around the edges of the crock pot so the broth reaches the bottom and begins to mingle with the juices and browned bits. Sprinkle the fresh cilantro over the top. The cilantro will lose its raw edge and infuse a fresh, herbaceous lift into the sauce as it cooks.
If you’re including diced potatoes for extra body and texture, nestle them into the mixture at this stage so they can absorb the flavors as they soften.
6. Slow Cook Until Tender
Cover the crock pot with its lid and set it to cook on LOW for 6–8 hours. The exact time depends on your slow cooker and how tender you like your beef. On low heat, the beef will slowly break down and become fork-tender, and the tomatillos will burst and melt into the broth, thickening and enriching it with a bright, tangy quality.
Resist the urge to uncover the crock pot during this time; keeping the lid in place retains heat and moisture, so the sauce reduces naturally and the flavors intensify. Around the 6-hour mark, gently push a piece of beef against the side of the pot with a spoon—if it pulls apart easily, it’s ready. If not, allow another hour until perfectly tender.
7. Final Taste and Serve
Once fully cooked, remove the bay leaf and give the chile verde a good stir. Taste and adjust the seasoning if needed—add a pinch more salt or pepper to suit your palate. Spoon generous portions into bowls, and serve with warm flour tortillas, rice, or beans. The sauce should be vibrant and aromatic, the beef tender, and the rich green chile flavor deeply comforting. Leftovers keep beautifully refrigerated and often taste even better the next day.