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Carne Con Papas En Salsa Verde

This Carne con Papas en Salsa Verde recipe features beef and diced potatoes simmered in a vibrant green tomatillo‑chile sauce. A hearty Mexican stew perfect for tortillas or rice.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

For the Beef & Potatoes:
  • 1  lb beef chuck or sirloin, cut into bite‑sized pieces
  • 2 tablespoons vegetable oil
  • 1 medium onion chopped
  • 2 –3 garlic cloves minced
  • Salt and pepper to taste
  • 2 –3 medium potatoes peeled and diced
For the Salsa Verde:
  • 1  lb tomatillos husked and rinsed
  • 2 –3 serrano or jalapeño peppers adjust for heat
  • 1/2 onion quartered
  • 2 garlic cloves peeled
  • 1/4 cup fresh cilantro chopped
  • Salt to taste

Method
 

Create the Salsa Verde:
  1. 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:
  1. 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:
  1. 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:
  1. 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:
  1. 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

Roast the tomatillos and peppers for extra smoky depth—either on a skillet or under the broiler rather than just boiling.
Cut the potatoes into uniform pieces so they cook evenly and don’t fall apart.
Let the finished stew rest ~10 minutes off the heat—this allows flavours to settle and deepen.