Comforting Caldillo De Chile Verde Stew

Ingredients

• 01 2 tablespoons olive oil
• 02 1.5 pounds beef stew meat, cut into 1-inch cubes
• 03 Salt, to taste
• 04 Pepper, to taste
• 05 1 large onion, chopped
• 06 3 cloves garlic, minced
• 07 1 pound tomatillos, husked and chopped
• 08 3-4 green chiles (such as poblano or Anaheim), roasted, peeled, and chopped
• 09 1 jalapeño, seeded and finely chopped (optional for extra heat)
• 10 4 cups beef broth
• 11 1 teaspoon ground cumin
• 12 1/2 teaspoon dried oregano
• 13 Fresh cilantro, chopped (for garnish)
• 14 Lime wedges (for serving)

Steps

1. 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.

2. In the same pot, add the onion and cook until softened, about 5 minutes. Add the garlic, cooking for an additional minute until fragrant.

3. Stir in the chopped tomatillos, green chiles, and jalapeño (if using). Cook for about 5-7 minutes, until the tomatillos start to break down.

4. 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.

5. Taste and adjust the seasoning with additional salt and pepper if needed. The soup should be somewhat thick but still brothy.

6. Ladle the Caldillo de Chile Verde into bowls. Garnish with fresh cilantro and serve with lime wedges on the side.