Chili Verde Stew
Recipe by Léne Whitfield
Our Recipe Books•Feb 7, 2025
A rich hearty alternative to tortilla soup. This stew is a crowd pleaser on a cold night, but my family loves it any time of the year!
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
Instructions
Toss beef (1 ½ lb) with spices and cornmeal (3 Tbsp).
Make sure to drain any excess liquid from the raw beef prior to tossing with the spices and cornmeal. You can also use a paper towel to pat the beef dry. This will help ensure the meat browns well in the next step.
Heat the olive oil (1 Tbsp) in a Dutch oven, browning meat in batches.
Don't overcrowd the meat and resist stirring to allow a nice crust to form. This is crucial to build depth of flavor!
Add the meat back into the Dutch oven, adding in the onions (1 whole), tomatillos (5), pepper (1), and broth (6 cups).
Simmer on very low heat for 3-4 hours.
Just before serving add spinach and cook until wilted, approximately 2 minutes.
Remove from heat and serve.
This is a premium recipe and is only available to subscribers with full access subscriptions
Subscribe
