Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6

Ingredients

For the Ground Beef

2 lbs (900 g) lean ground beef (85/15)

1 tbsp vegetable oil

½ medium white onion, finely diced

4 garlic cloves, minced

2 poblano peppers, diced

2 jalapeños (remove seeds for less heat)

10 tomatillos, husked and rinsed

½ cup chopped cilantro

2 cups beef broth

1 tsp ground cumin

1 tsp Mexican oregano

½ tsp black pepper

1½ tsp kosher salt

2 bay leaves

Beans (Frijoles de la Olla)

2 cups cooked pinto beans

1½ cups bean broth

Salt to taste

Garnishes

1 ripe avocado, sliced

6 radishes, sliced

1 cup crumbled queso fresco

Mexican crema (optional)

Fresh cilantro

Lime wedges

Homemade Salsa Verde

10 tomatillos

2 jalapeños

2 serrano peppers

¼ white onion

3 garlic cloves

½ cup cilantro

Salt to taste

Instructions

Step 1 – Prepare the Salsa Verde

Boil the tomatillos, jalapeños, serranos, onion, and garlic for about 10 minutes until softened.

Transfer everything to a blender.

Add cilantro and salt.

Blend until smooth.

Set aside.

Step 2 – Cook the Beef

Heat oil in a large Dutch oven or heavy pot over medium-high heat.

Cook the onion for 4–5 minutes until translucent.

Add garlic and diced poblano peppers.

Cook another 2 minutes.

Add the ground beef.

Break it apart with a wooden spoon and cook until fully browned.

Drain excess grease if needed.

Season with:

cumin

oregano

salt

black pepper

Pour in the prepared salsa verde.

Add beef broth and bay leaves.

Reduce heat to low.

Simmer uncovered for 20–25 minutes until the sauce slightly thickens and the flavors develop.

Remove bay leaves before serving.

Step 3 – Warm the Beans

Place the cooked pinto beans and bean broth in a saucepan.

Simmer over low heat for 8–10 minutes.

Season with salt if needed.

Step 4 – Assemble the Bowl

Serve the green chile ground beef in a large shallow bowl.

Add a generous scoop of warm pinto beans with some broth.

Top with:

crumbled queso fresco

avocado slices

radishes

cilantro

Finish with a drizzle of Mexican crema if desired.

Serve with warm corn tortillas or fresh flour tortillas.

Optional Homemade Corn Tortillas

Ingredients

2 cups masa harina

1½ cups warm water

½ tsp salt

Instructions

Mix all ingredients until a soft dough forms.

Rest for 10 minutes.

Divide into small balls.

Press into tortillas.

Cook on a hot comal for about 1 minute per side.

Keep warm in a towel.

Tips

• Fresh roasted tomatillos produce a deeper, smokier salsa verde than boiled ones.
• Simmering the beef in the salsa allows it to absorb all the flavors.
• Use freshly crumbled queso fresco rather than pre-packaged cheese for the most authentic taste.
• Serve with warm tortillas, lime wedges, and your favorite Mexican hot sauce.
• Leftovers taste even better the next day as the flavors continue to develop.

This recipe recreates the authentic homemade Mexican-style bowl shown in the reference image, featuring tender ground beef simmered in salsa verde, creamy pinto beans, fresh avocado, crisp radishes, and queso fresco for a comforting, traditional family meal.