Ingredients
2 lbs beef stew meat or chuck, cut into chunks
3 medium potatoes, peeled and cubed
1 ½ lbs tomatillos, husked and rinsed
2–3 jalapeños or serrano peppers
3 garlic cloves
½ small white onion
½ cup fresh cilantro
1 teaspoon ground cumin
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
2 tablespoons oil
2 cups beef broth
Instructions
In a pot of water, boil the tomatillos and jalapeños for about 8–10 minutes until softened. Drain.
Blend the cooked tomatillos, jalapeños, garlic, onion, cilantro, cumin, salt, and pepper until smooth. Set aside.
Season the beef with salt and pepper. In a large pot or Dutch oven, heat oil over medium-high heat and sear the beef until browned on all sides.
Pour the blended salsa verde over the beef. Add beef broth and bring to a simmer. Cover and cook for about 1 ½ hours, or until the meat begins to tenderize.
Add the cubed potatoes, stir gently, and continue cooking uncovered for another 25–30 minutes until potatoes are fork-tender and the sauce slightly thickens.
Taste and adjust seasoning if needed. Serve hot with warm tortillas and garnish with extra cilantro if desired.