Tender beef and creamy potatoes bathed in a vibrant green tomatillo sauce—warm, hearty, and unmistakably Mexican.
Few dishes embody the warmth of Mexican home cooking like Carne con Papas en Salsa Verde. This hearty stew brings together chunks of savory beef, tender potatoes, and a bright green salsa made from tomatillos, fresh chiles, and cilantro. Simmered together until everything melts into rich flavour, it’s the kind of dish that fills the kitchen with aroma and family members with anticipation. Serve it with warm tortillas or rice, and you’ve got comfort on a plate.
Table of Contents
Why You’ll Love This Recipe
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Taste of tradition: Rooted in authentic Mexican home cooking with the bright tang of tomatillos and the heat of fresh chiles.
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Balanced yet hearty: The tangy salsa verde offsets the richness of beef and the comforting starch of potatoes.
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One‑pot meal: Everything cooks together in one pot—meat, sauce, potatoes—making cleanup easier.
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Customisable heat: Use serrano or jalapeño chiles to adjust spice without losing the character of the dish.
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Gather‑around flavour: Fragrant, rich and satisfying—perfect for family dinners or a comforting night in.
Ingredients
For the Beef & Potatoes:
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1 lb beef (chuck or sirloin), cut into bite‑sized pieces
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2 tablespoons vegetable oil
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1 medium onion, chopped
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2–3 garlic cloves, minced
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Salt and pepper, to taste
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2–3 medium potatoes, peeled and diced
For the Salsa Verde:
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1 lb tomatillos, husked and rinsed
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2–3 serrano or jalapeño peppers (adjust for heat)
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1/2 onion, quartered
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2 garlic cloves, peeled
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1/4 cup fresh cilantro, chopped
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Salt, to taste
Instructions
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Create the Salsa Verde:
In a pot, combine the tomatillos, serrano/jalapeño peppers, quartered onion and garlic cloves. Add enough water to cover. Bring to a boil, then reduce heat and simmer ~10 minutes until tomatillos soften. Drain then blend until smooth. Stir in chopped cilantro and season with salt. -
Sear the Meat:
Heat oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic; cook until fragrant. Add the beef chunks, season with salt and pepper, and brown them on all sides. -
Add the Salsa to the Meat:
Pour the prepared salsa verde over the seared beef. Bring to a simmer, cover and cook ~30 minutes so the flavours meld and the beef starts to tenderize. -
Add the Potatoes:
After the beef has cooked, stir in the diced potatoes. Cover and continue cooking ~20–25 minutes, or until the potatoes and beef are tender and the sauce has thickened slightly. -
Serve:
Spoon the stew into bowls or onto plates. Garnish with fresh cilantro if desired. Serve with warm corn or flour tortillas or rice to scoop up the sauce.
Tips / Storage / FAQs
Tips:
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Roast the tomatillos and peppers for extra smoky depth—either on a skillet or under the broiler rather than just boiling.
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Cut the potatoes into uniform pieces so they cook evenly and don’t fall apart.
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Let the finished stew rest ~10 minutes off the heat—this allows flavours to settle and deepen.
Storage:
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Refrigerate leftovers in an airtight container for up to 3‑4 days.
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This dish reheats well—and in many cases tastes even better the next day as the flavours meld.
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To reheat, warm gently on the stove and add a splash of broth or water if needed to loosen the sauce.
FAQs:
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Can I substitute pork or chicken? Yes. Both work—just adjust cooking times appropriately.
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How spicy is it? The heat depends on how many and which chiles you use. To make milder, use fewer serranos or jalapeños and remove seeds.
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Can I skip the salsa verde and use store‑bought? You can, but homemade salsa brings the bright, fresh flavour that makes the dish stand out.
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What’s the best side? Warm tortillas (corn or flour) or steamed rice soak up the sauce beautifully.
Final Thoughts
Carne con Papas en Salsa Verde is comfort food at its best—rich yet fresh, hearty yet bright. With tender beef, flavourful potatoes and vibrant green sauce, it brings heart and tradition to the table. Whether for a family dinner or a cozy night in, this dish promises warmth and flavour in every bite.
Carne Con Papas En Salsa Verde
Ingredients
Method
- In a pot, combine the tomatillos, serrano/jalapeño peppers, quartered onion and garlic cloves. Add enough water to cover. Bring to a boil, then reduce heat and simmer ~10 minutes until tomatillos soften. Drain then blend until smooth. Stir in chopped cilantro and season with salt.
- Heat oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic; cook until fragrant. Add the beef chunks, season with salt and pepper, and brown them on all sides.
- Pour the prepared salsa verde over the seared beef. Bring to a simmer, cover and cook ~30 minutes so the flavours meld and the beef starts to tenderize.
- After the beef has cooked, stir in the diced potatoes. Cover and continue cooking ~20–25 minutes, or until the potatoes and beef are tender and the sauce has thickened slightly.
- Spoon the stew into bowls or onto plates. Garnish with fresh cilantro if desired. Serve with warm corn or flour tortillas or rice to scoop up the sauce.
Notes
