Carne con chile verde is a traditional Mexican stew that combines tender sliced sirloin with potatoes in a bright, herbaceous green chile sauce built from tomatillos, jalapeños, and fresh cilantro. The dish is prized for its balanced heat and fresh tomatillo flavor that develops through gentle simmering.
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In a pot of boiling water, add the tomatillos, tomato, and jalapeños. Cover and boil until soft, about 10-15 minutes.
While the vegetables are boiling, heat oil in a large skillet over medium-high heat. Add the thinly sliced beef and season with salt.
Cook the beef, stirring occasionally, until it is fully browned and the liquid has evaporated, about 10-15 minutes.
Using a slotted spoon, transfer the boiled tomatillos, tomato, and jalapeños to a blender.
To the blender, add the piece of onion, garlic clove, cilantro, chicken bouillon powder, toasted chiles de árbol, and water. Blend until smooth.
Add the diced potatoes to the cooked beef in the skillet and stir to combine.
Pour the blended green chile sauce over the beef and potatoes. Stir well to coat everything.
Bring the stew to a boil, then reduce heat and let it simmer until the potatoes are tender and the sauce has thickened, about 15-20 minutes.
Serve the Carne con Chile Verde hot, with a side of refried beans if desired.
Refrigerate in an airtight container up to 3 days or freeze up to 2 months; reheat gently on the stovetop over medium heat, thinning with broth if needed.
Yes. Chuck or stew meat works well and becomes more tender with longer cooking. Sirloin is leaner and cooks faster—adjust simmering time accordingly (chuck may need 1.5–2 hours vs. 45 minutes for sirloin).
Chile verde is a cooked stew with braised meat and broth, while salsa verde is a raw or lightly cooked condiment. This recipe is the stew.
Yes. Refrigerate up to 3 days or freeze up to 2 months. Reheat gently on the stovetop over medium heat, adding broth if needed to loosen the sauce.
It should be fork-tender and easily shred. Sirloin is done when it no longer has resistance when pierced (about 45 minutes simmering); tougher cuts need longer.
Yes. Removing seeds and white ribs reduces spice. Keep them in for more heat, or use fewer jalapeños overall.
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