Authentic Mexican Beef Chile Verde with Tomatillos and Green Chilies - Recipes by Lena

Ingredients

• 2 pounds beef stew meat, such as chuck roast, cut into cubes
• 1 tablespoon olive oil or vegetable oil
• 1 large onion, chopped
• 5 to 6 garlic cloves, minced
• 3 cups tomatillos, husked and quartered
• 4 to 5 medium green chilies (Anaheim, Hatch, or poblano), seeded and chopped
• 1 to 2 jalapeños, seeded for milder heat or unseeded for spicy
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano, preferably Mexican oregano
• 1 teaspoon ground coriander
• ½ teaspoon ground black pepper
• 1 teaspoon salt, or to taste
• 4 cups beef broth (halal-certified if needed)
• 1 tablespoon fresh lime juice
• Chopped cilantro
• Chopped parsley
• Warm tortillas
• Cilantro-lime rice or plain white rice
• Crusty bread
• Use as a filling for tacos, burritos, or enchiladas