Servings: 6
Prep Time: 20 minutes
Cook Time: 75 minutes
Total Time: 95 minutes
Ingredients
For the Chili Verde:
- 6 large chunks of Beef (substitute for pork as instructed) — choose meat with some marbling for the best flavor and tenderness.
- 1 clove garlic, finely minced — this will add depth and aromatic warmth to the sauce.
- 1 large yellow onion, chopped into medium pieces — the onions will soften and add a subtle sweetness as they cook.
- 1 canned jalapeño chili, drained and chopped — brings a gentle heat that infuses the stew without overwhelming it.
- 1 can (about 400 g) chopped green chiles — these mild green chiles contribute body, flavor, and authentic chili verde character.
- 1 large yellow wax chile, seeds removed and chopped — adds another layer of chile flavor and balance.
- 1 fresh tomato, medium size, chopped — tomato acidity balances the green chiles and complements the meat.
- Salt, to taste — seasoning throughout the cooking process enhances and layers the dish’s flavors.
- 3 cups of water — enough liquid to simmer and cook the meat tenderly, forming the base of your sauce.
- 3 tablespoons olive oil — used to brown the beef and aromatics.
- 2 tablespoons all-purpose flour — lightly coats the ingredients to thicken the developing sauce.
- Cumin, to taste — an earthy spice that brings warmth and classic Mexican flavor to the stew.
For the Spanish Rice:
(Since the original recipe pairs the Chili Verde with Spanish Rice and the dish is served over or alongside the rice, basic preparation follows classic Spanish rice technique based on the traditional method inferred from the original context.)
- Long-grain white rice, rinsed — this forms the tender, fluffy base that soaks up juices from the Chili Verde stew.
- Garlic and onion, sautéed in oil — these aromatics create a fragrant start to the rice.
- Hot water or broth — added to cook the rice until it’s soft and light.
- Seasonings to taste (salt and any preferred mild spices) — lightly enhance the rice without overpowering the chili.
Instructions
Step-by-Step Directions for Chili Verde
1. Prepare the Ingredients and Heat the Pot
Gather all your ingredients on the countertop. Place a large, heavy-bottomed pot over medium-high heat and pour in the olive oil. Let the oil warm until it glistens but does not smoke — this ensures the beef will brown beautifully rather than steam.
2. Brown the Beef
Add the beef chunks to the hot oil in a single layer, taking care not to overcrowd the pot. Let the meat sear untouched for a few minutes on each side until all sides develop a deep golden brown. This process not only locks in juices but also creates rich caramelized bits that will deepen the flavor of the whole stew. Use tongs to turn each piece carefully.
3. Build the Flavor Base
Once the beef is well browned, add the minced garlic and chopped onions. Stir them into the pot, letting the onions soften and the garlic release its aroma — about three minutes. You’ll notice the deep scent of the garlic and the sweetness emerging from the onions as they mingle with the beef.
4. Add Chiles and Tomato
Next, carefully add the chopped jalapeño, green chiles, yellow wax chile, and fresh tomato into the pot. Stir thoroughly so that each piece is in contact with the hot pot and begins to mingle with the other ingredients. You should start to see vibrant greens and reds mixing into the stew, a visual hint of the bold taste in progress.
5. Season and Thicken
Sprinkle the flour evenly over the ingredients along with a good pinch of salt and cumin to your preference. Stir quickly so that the flour coats all the ingredients and begins to absorb the oil and juices. This coats the beef and vegetables and will help thicken the sauce later.
6. Add Water and Simmer
Pour in the water, making sure to scrape the bottom of the pot with a wooden spoon. These brown bits stuck to the bottom are full of flavor — dissolving them into the liquid will enrich your stew. Bring the mixture up to a gentle boil, then lower the heat so it simmers steadily. Cover the pot with a tight-fitting lid and let cook for at least 90 minutes. As the stew simmers, the beef will become tender and the sauce will gradually deepen in color and flavor. Stir occasionally to prevent sticking.
7. Check for Doneness and Rest
After the stew has cooked until the beef is fork-tender and the sauce looks velvety, lift the lid and taste a small spoonful of the stew. Adjust salt or cumin if needed. Let the pot rest off heat for a few minutes before serving — this allows the flavors to fully integrate and the sauce to thicken just a little.
Preparing the Spanish Rice
8. Rinse and Toast the Rice
While the Chili Verde simmers, rinse your rice under cold water until the water runs clear. This removes excess starch and helps prevent sticky rice. In a separate saucepan over medium heat, add a bit of oil and sauté a clove or two of minced garlic and some chopped onion until they are soft and fragrant. Add the rinsed rice to the pan and stir frequently, letting each grain get a light coating of oil — look for the rice to take on a slightly golden color.
9. Add Hot Water and Seasonings
Once your rice is lightly toasted and aromatic, carefully pour in enough hot water (or broth if preferred) to cook the rice through. Add salt and any light seasonings you like. Bring this to a gentle boil, then cover the pan and lower the heat so the rice simmers quietly. Leave it undisturbed — no lifting the lid — until the water is absorbed and the rice is tender.
10. Fluff and Serve
After the rice has steamed and all liquid has been absorbed, remove from heat and let it sit covered for a couple minutes more. Then use a fork to fluff the grains, releasing steam and making the rice light and airy.
Serving
To serve, place a generous bed of the warm Spanish rice on each plate and ladle the rich Chili Verde over the top so the flavorful sauce seeps into the rice. This rustic, comforting combination brings together the earthy, spicy depths of the green chile stew with tender, fragrant rice — just the sort of meal that fills your kitchen with irresistible aroma and evokes memories of family dinners.
Enjoy this traditional dish with a crisp salad or warm tortillas on the side for a complete, satisfying meal.