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Chili Verde Beef Tacos

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Serves 8

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2 lb chuck roast, cut into cubes
2 tablespoons olive oil
Flour, for dusting
2 yellow onions, chopped
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
Sea salt, to taste
Ground black pepper, to taste
2 Poblano peppers, diced
1 green bell pepper, seeded and diced
1 jalapeno pepper, seeded and finely diced
2 cans diced mild green chilies, 4 oz. each
2 cans tomatillos, diced, 11.5 oz. each
2 cans chicken broth, 14.5 oz. each
1 beer, your preference, 12 oz.
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
Shredded Monterey Jack cheese, for topping
8 flour tortillas, warmed


  1. Pour olive oil into a large Dutch oven. Bring to medium-high heat. Sprinkle flour over beef and brown all sides in the Dutch oven. Add onion, garlic, cumin and oregano, saute for 10 minutes. Add diced Poblano, green bell pepper and jalapeno peppers, season with salt and pepper and saute 5 minutes. Add canned green chilies, tomatillos, chicken broth and beer. Stir ingredients together and cover with the lid. Let simmer for 3 hours, stirring occasionally.
  2. Stir in chopped cilantro and lime juice. Season with salt and pepper.
  3. Use a fork to place beef in tortillas. Top with shredded cheese and enjoy!
Course: Dinner
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