Carne Asada Con Chile Verde

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Last Updated on August 18, 2025 by Casia Valdés

If you love bold, tangy flavors and melt-in-your-mouth tender beef, this Carne Asada Con Chile Verde will win your heart—and your taste buds. This Mexican classic features slow-cooked beef butt simmered in a vibrant, homemade salsa verde made from tomatillos, fresh chiles, garlic, and herbs.

Growing up, chile verde was one of those dishes my family made on Sundays when we had the time to let the flavors develop. I remember the sizzling sound of beef hitting the skillet, the bright scent of cilantro being chopped, and the bubbling pot of salsa verde filling the kitchen with a tangy, slightly smoky aroma.

The beauty of this dish is its versatility—it’s just as delicious served over rice or tucked into warm tortillas as it is piled into a burrito or paired with beans. The beef butt, with its marbling of fat, becomes incredibly tender after hours of slow cooking, absorbing every bit of that chile verde goodness.

Whether you’re making this for a family dinner or meal prepping for the week, Carne Asada Con Chile Verde is hearty, comforting, and full of fresh flavor.

Why You’ll Love This Recipe

  • Bold Mexican Flavor: Zesty salsa verde balanced with tender, slow-cooked beef.

  • Perfectly Tender Meat: Long, slow cooking turns beef butt into juicy, flavorful bites.

  • Homemade Salsa Verde: Fresh tomatillos, chiles, and cilantro give a bright, tangy taste.

  • Versatile Serving Options: Serve with rice, beans, tortillas, or in burritos and tacos.

  • Make-Ahead Friendly: Even better the next day as flavors continue to meld.

Ingredients You’ll Need (Serves 8–10)

For the Carne Asada Con Chile Verde

  • 3 pounds beef butt, cubed (with fat)

  • 2 teaspoons salt

  • 1 teaspoon black pepper

  • 1 teaspoon lemon pepper

  • ¼ teaspoon ground oregano

  • 4 cloves garlic, minced

  • 3 cups Salsa Verde (see recipe below)

  • ½ cup fresh cilantro, chopped

  • ½ teaspoon ground cumin

  • 2 small cans green chiles, minced

  • 1 large yellow onion, chopped

For the Salsa Verde

  • 12 tomatillos, husks removed

  • 4 cloves garlic

  • 2 jalapeños, stemmed

  • 1 serrano pepper, stemmed

  • 1 small yellow onion, chopped

  • ¼ cup fresh cilantro, finely chopped

  • 1 teaspoon salt

Step-by-Step Instructions

1. Make the Salsa Verde

  1. Boil the Vegetables: In a saucepan, combine tomatillos, garlic, jalapeños, serrano pepper, and half of the chopped onion with 2 cups water. Boil until the tomatillos float to the top, about 30 minutes.

  2. Drain & Reserve Liquid: Strain out the vegetables, reserving the cooking liquid.

  3. Blend: In a food processor, blend the boiled vegetables with the remaining onion, cilantro, salt, and ¾ cup of the reserved liquid until smooth.

2. Sear the Beef

  1. Season & Sear: In a large skillet, combine cubed beef butt with salt, black pepper, lemon pepper, oregano, and minced garlic. Cook over medium heat for about 10 minutes, stirring occasionally, until the beef is browned on all sides.

3. Combine with Chile Verde Sauce

  1. Add Sauce & Aromatics: Stir in the salsa verde, fresh cilantro, cumin, minced green chiles, and chopped onion.

  2. Simmer Briefly: Cook for about 5 minutes to allow the flavors to mingle.

4. Slow Cook Until Tender

  1. Transfer to Slow Cooker: Pour the mixture into a slow cooker.

  2. Cook: Cover and cook on high for 30 minutes, then reduce heat to low and cook for 3–3½ hours, until beef is fork-tender.

5. Serve & Enjoy

Serve the carne asada con chile verde hot with rice, warm tortillas, or alongside refried beans. Garnish with fresh cilantro or a squeeze of lime for extra brightness.

Pro Tips for Success

  • Beef Cut Matters: Beef butt has enough fat to keep the meat tender during long cooking.

  • Balance the Heat: Jalapeños and serrano peppers add spice; remove seeds for a milder version.

  • Extra Depth: Roast the tomatillos and chiles before boiling for a smokier flavor.

  • Make Ahead: This dish tastes even better the next day as the flavors meld.

Serving Suggestions

  • Serve over steamed white rice with warm flour or corn tortillas.

  • Use as a filling for burritos, tacos, or enchiladas.

  • Pair with refried beans and a fresh salad for a complete plate.

Storage & Leftovers

  • Refrigerator: Store in an airtight container for up to 4 days.

  • Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

  • Reheat: Warm gently on the stove over low heat, adding a splash of water or stock if needed.

Why This Recipe Works

Slow cooking allows the beef to become tender while soaking up all the complex flavors of the chile verde sauce. The combination of tomatillos, green chiles, and fresh herbs gives a balance of tanginess, spice, and freshness that complements the richness of the meat perfectly.

Recipe FAQ

Q: Can I make this in the oven instead of a slow cooker?
A: Yes—transfer everything to a covered Dutch oven and bake at 300°F for about 3 hours.

Q: Can I substitute chicken for beef?
A: Absolutely—boneless, skinless chicken thighs work beautifully with this sauce.

Q: How spicy is this dish?
A: Medium heat as written—reduce or omit serrano pepper for a milder flavor.

Q: Can I use store-bought salsa verde?
A: Yes, but homemade adds a fresher, more vibrant taste.

Final Thoughts

This Carne Asada Con Chile Verde is pure comfort food with a fresh, tangy twist. It’s hearty enough for a winter dinner yet bright and zesty enough for summer. The slow-cooked beef, infused with the flavors of fresh tomatillos, green chiles, and herbs, creates a dish that’s both rustic and full of depth.

Serve it with rice, beans, and warm tortillas for a true taste of Mexico at home. And don’t be surprised if it becomes one of your most-requested recipes!

Carne Asada Con Chile Verde

Tender beef simmered in homemade salsa verde with fresh tomatillos, chiles, and cilantro. A bold and zesty Mexican classic!
Prep Time 25 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours 10 minutes
Servings: 8
Course: Dinner, Lunch, Main Course
Cuisine: Mexican

Ingredients
  

For the Carne Asada Con Chile Verde
  • 3 pounds beef butt cubed (with fat)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon lemon pepper
  • ¼ teaspoon ground oregano
  • 4 cloves garlic minced
  • 3 cups Salsa Verde see recipe below
  • ½ cup fresh cilantro chopped
  • ½ teaspoon ground cumin
  • 2 small cans green chiles minced
  • 1 large yellow onion chopped
For the Salsa Verde
  • 12 tomatillos husks removed
  • 4 cloves garlic
  • 2 jalapeños stemmed
  • 1 serrano pepper stemmed
  • 1 small yellow onion chopped
  • ¼ cup fresh cilantro finely chopped
  • 1 teaspoon salt

Method
 

Make the Salsa Verde
  1. Boil the Vegetables: In a saucepan, combine tomatillos, garlic, jalapeños, serrano pepper, and half of the chopped onion with 2 cups water. Boil until the tomatillos float to the top, about 30 minutes.
  2. Drain & Reserve Liquid: Strain out the vegetables, reserving the cooking liquid.
  3. Blend: In a food processor, blend the boiled vegetables with the remaining onion, cilantro, salt, and ¾ cup of the reserved liquid until smooth.
Sear the Beef
  1. Season & Sear: In a large skillet, combine cubed beef butt with salt, black pepper, lemon pepper, oregano, and minced garlic. Cook over medium heat for about 10 minutes, stirring occasionally, until the beef is browned on all sides.
Combine with Chile Verde Sauce
  1. Add Sauce & Aromatics: Stir in the salsa verde, fresh cilantro, cumin, minced green chiles, and chopped onion.
  2. Simmer Briefly: Cook for about 5 minutes to allow the flavors to mingle.
Slow Cook Until Tender
  1. Transfer to Slow Cooker: Pour the mixture into a slow cooker.
  2. Cook: Cover and cook on high for 30 minutes, then reduce heat to low and cook for 3–3½ hours, until beef is fork-tender.
Serve & Enjoy
  1. Serve the carne asada con chile verde hot with rice, warm tortillas, or alongside refried beans. Garnish with fresh cilantro or a squeeze of lime for extra brightness.