My Favorite Carne con Chile Verde y Papas Recipe
My Favorite Carne con Chile Verde y Papas Recipe is a medium Mexican recipe that serves 4. 730 calories per serving. Recipe by Love Kari Cooking on YouTube.
Prep: 15 min | Cook: 40 min | Total: 1 hr 10 min
Cost: $23.04 total, $5.76 per serving
Ingredients
- 2 pieces Jalapeño (stem removed, seeds left for medium heat)
- 2 pieces Tomatillo (husk removed, rinsed)
- 1 piece Roma Tomato (ripe, quartered)
- 1/2 cup Water (reserved from boiling the vegetables)
- 0.75 piece Small White Onion (divided: 1/4 for salsa, 1/2 for cooking beef)
- 1 bunch Cilantro (fresh, roughly chopped)
- 4 cloves Garlic (peeled; 1 for salsa, 3 for beef)
- 1 tablespoon Chicken Bouillon (powder or dissolved cube)
- 0.25 teaspoon Ground Cumin
- 2 lb Beef Loin (flat) (cut into bite‑size cubes)
- to taste Salt
- to taste Black Pepper
- 2 tablespoons Vegetable Oil (for sautéing beef)
- 4 pieces Golden Potato (peeled and cubed 1‑inch)
- 8 pieces Flour Tortilla (warmed before serving)
- 1 cup Refried Beans (canned or homemade, warmed)
Instructions
Boil Vegetables for Salsa
In a pot set to medium heat, add water and bring to a simmer. Add the 2 jalapeños, 2 tomatillos, and 1 roma tomato. Boil for 5 minutes until the vegetables are softened.
Time: PT5M
Temperature: medium heat
Blend Salsa Base
Transfer the boiled vegetables to a blender. Add 1/2 cup of the reserved boiling water, 1/4 of a small white onion, the small bunch of cilantro, 1 garlic clove, 1 tbsp chicken bouillon, and 1/4 tsp ground cumin. Blend until smooth.
Time: PT3M
Season the Beef
Pat the 2 lb beef loin cubes dry, then season generously with salt and black pepper.
Time: PT2M
Brown the Beef
Heat 2 tbsp vegetable oil in a skillet over medium heat. Add the seasoned beef, stir, cover, and cook for about 5 minutes until the meat begins to brown.
Time: PT5M
Temperature: medium heat
Add Onion and Garlic
Stir in the remaining half of the small white onion (chopped) and 3 garlic cloves (minced). Cover and continue cooking for 10 minutes, stirring occasionally.
Time: PT10M
Temperature: medium heat
Cook the Potatoes
Add the cubed golden potatoes to the skillet. Fry for about 5 minutes, allowing the edges to lightly crisp.
Time: PT5M
Temperature: medium heat
Simmer with Salsa
Pour the blended salsa over the meat and potatoes. Cover the skillet and simmer for 10 minutes, or until the potatoes are fully cooked and the sauce has thickened.
Time: PT10M
Temperature: medium heat
Serve
Remove from heat. Serve the carne chile verde hot with warm flour tortillas and a side of refried beans.
Time: PT2M
Nutrition Facts
- Calories
- 730
- Protein
- 34 g
- Carbohydrates
- 40 g
- Fat
- 27 g
- Fiber
- 4 g
Dietary info: Contains meat, Gluten, High protein, Dairy‑free
Allergens: Gluten (flour tortillas)
Ingredient Substitutions
- Instead of Jalapeño: Serrano pepper, Fresno chile
- Instead of Tomatillo: Green tomato, Sour green apple (for flavor)
- Instead of Roma Tomato: Plum tomato
- Instead of Small White Onion: Yellow onion
- Instead of Cilantro: Coriander leaves
- Instead of Garlic: Garlic powder (1/2 tsp)
- Instead of Chicken Bouillon: Beef bouillon, Vegetable broth
- Instead of Ground Cumin: Ground coriander
- Instead of Beef Loin (flat): Flank steak, Skirt steak
- Instead of Vegetable Oil: Canola oil, Olive oil (light)
- Instead of Golden Potato: Russet potato, Yukon Gold
- Instead of Flour Tortilla: Corn tortilla
- Instead of Refried Beans: Black beans, pinto beans
Equipment Needed
- Pot
- Blender
- Skillet
- Knife
- Cutting Board
- Measuring Cups and Spoons
- Spatula or Wooden Spoon
- Serving Plate
Critical Steps — Do Not Skip
- Boil vegetables for salsa
- Blend salsa base
- Brown the beef
- Add onion and garlic
- Simmer with salsa
Chef Tips from the Video
- Use fresh tomatillos; the brighter the flavor, the better the salsa.
- For extra heat, leave the jalapeño seeds in or add a pinch of chipotle powder.
- Warm the tortillas directly over a gas flame for a smoky aroma.
Troubleshooting
Potatoes are still firm after simmering.
Cover and continue to simmer for an additional 5‑10 minutes, adding a little water if the sauce is drying out.
Sauce is too thin.
Uncover the skillet and simmer for a few more minutes to reduce, or stir in a teaspoon of masa harina (corn flour) to thicken.
Beef is tough.
Make sure the beef is cut into uniform bite‑size pieces and avoid over‑cooking; simmer gently rather than a hard boil.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw before reheating.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- Blend the salsa and store it in the refrigerator for up to 2 days; add a splash of water before using.
- Pre‑cook the potatoes and keep them chilled; add them to the skillet when ready to finish the stew.
Frequently Asked Questions
What is the cultural significance and history of Carne Chile Verde in Mexican cuisine?
Carne Chile Verde is a traditional Mexican stew that showcases the region’s love for tangy tomatillo‑based sauces. It originated in central Mexico where green chilies and tomatillos were abundant, and it is often served at family gatherings and festive occasions.
What are the traditional regional variations of Carne Chile Verde in Mexican cuisine?
In the states of Jalisco and Michoacán, the stew may include pork instead of beef and use roasted tomatillos for a deeper flavor. Some coastal versions add pumpkin seeds (pepitas) for extra richness, while northern versions often add more chilies for extra heat.
How is Carne Chile Verde traditionally served in Mexico?
It is typically served hot with warm corn or flour tortillas, a side of refried beans, and sometimes a fresh salsa verde. A squeeze of lime and a sprinkle of fresh cilantro complete the plate.
What occasions or celebrations is Carne Chile Verde traditionally associated with in Mexican culture?
Carne Chile Verde is popular at weekend family meals, birthday celebrations, and holiday feasts such as Día de los Muertos, where hearty stews are shared among relatives.
How does Carne Chile Verde fit into the broader Mexican cuisine tradition?
The dish exemplifies Mexican cuisine’s balance of bright acidity from tomatillos, heat from chilies, and the comforting heartiness of meat and potatoes, reflecting the country’s diverse regional flavors.
What are the authentic traditional ingredients for Carne Chile Verde versus acceptable substitutes?
Authentic ingredients include beef (or pork), tomatillos, jalapeños, cilantro, garlic, onion, and cumin. Acceptable substitutes are serrano peppers for jalapeños, Yukon Gold potatoes for golden potatoes, and vegetable broth in place of chicken bouillon.
What other Mexican dishes pair well with Carne Chile Verde?
Serve it alongside Mexican rice, a fresh cucumber‑lime salad, or a side of esquites (Mexican street corn). A chilled agua fresca or a light margarita also complements the stew’s heat.
What makes Carne Chile Verde special or unique in Mexican cuisine?
Its bright green sauce, made from tomatillos and jalapeños, gives a tangy, slightly smoky flavor that sets it apart from red‑based stews. The combination of tender beef and creamy potatoes creates a comforting texture contrast.
How has Carne Chile Verde evolved over time in Mexican cooking?
Originally a rustic farm‑house dish, modern versions often use blenders for a smoother salsa and may incorporate shortcuts like canned beans. However, the core flavors remain true to the traditional recipe.
What are common misconceptions about Carne Chile Verde?
Many think the stew must be extremely spicy, but the heat level can be adjusted by removing jalapeño seeds or using milder chilies. Another myth is that it must contain pork; beef is equally authentic.
What are the most common mistakes to avoid when making Carne Chile Verde?
Avoid over‑cooking the beef, which can make it tough, and don’t skip covering the pan while simmering, as the sauce needs steam to meld flavors and cook the potatoes evenly.
Why does this Carne Chile Verde recipe use a blended salsa instead of a roasted one?
Blending the boiled vegetables preserves their bright, fresh acidity and creates a smoother texture, while roasting would add a smoky depth that changes the traditional flavor profile intended by Love Kari Cooking.
Can I make Carne Chile Verde ahead of time and how should I store it?
Yes, the stew refrigerates well for up to four days. Store it in an airtight container; reheat gently on the stove, adding a splash of water if the sauce has thickened.
What texture and appearance should I look for when making Carne Chile Verde?
The sauce should be a vibrant green, slightly thickened, coating the beef and potatoes. The potatoes should be fork‑tender but hold their shape, and the beef should be tender yet still bite‑sized.
How do I know when Carne Chile Verde is done cooking?
Test a potato cube with a fork; it should slide in easily. The beef should be no longer pink, and the sauce should have reduced to a glossy consistency that clings to the ingredients.
What does the YouTube channel Love Kari Cooking specialize in?
Love Kari Cooking focuses on approachable, home‑cooked meals that blend traditional flavors with modern techniques, often highlighting Mexican and Latin American dishes.
What is the cooking philosophy and style of the YouTube channel Love Kari Cooking?
The channel emphasizes fresh ingredients, simple step‑by‑step instructions, and making flavorful meals accessible to cooks of all skill levels, with a friendly, conversational presentation style.
Last updated: August 30, 2026
