Prep Time: 20 minutes
Cook Time: 3 hours (or 50 minutes in a pressure cooker)
Total Time: 3 hours 20 minutes
Servings: 6

Ingredients:

Beef

2½ lbs beef chuck roast

1 tbsp vegetable oil

Salt and black pepper to taste

Green Salsa

2 lbs tomatillos, husked

3 poblano peppers

2 jalapeños

1 serrano pepper (optional)

½ white onion

5 garlic cloves

½ cup fresh cilantro

2 tsp chicken bouillon

1 tsp cumin

1 tsp Mexican oregano

Vegetables

3 medium Mexican squash (calabacitas), diced

½ white onion, diced

Broth

3 cups beef broth

2 bay leaves

Instructions

Step 1 – Cook the Beef

Season the beef with salt and pepper.

Heat oil in a Dutch oven.

Brown the beef on all sides.

Add:

beef broth

bay leaves

Cover and simmer for 3 hours, or pressure cook for 50 minutes until fork tender.

Remove the meat and shred it.

Reserve the broth.

Step 2 – Prepare the Salsa Verde

Roast:

tomatillos

poblano peppers

jalapeños

serrano

onion

garlic

until lightly charred.

Blend with:

cilantro

chicken bouillon

cumin

oregano

Blend until smooth.

Step 3 – Cook the Salsa

Pour the salsa into a large skillet.

Cook over medium heat for 10 minutes.

Add about 1½ cups reserved beef broth.

Simmer another 10 minutes.

Step 4 – Add the Vegetables

Stir in:

diced zucchini

diced onion

Cook for 8–10 minutes until the zucchini is tender but not mushy.

Step 5 – Finish

Fold the shredded beef into the salsa.

Simmer for another 10–15 minutes until everything is well combined and the beef absorbs the salsa.

Taste and adjust salt if needed.

Serve With

Mexican red rice

Warm corn tortillas

Refried beans

Charro beans

Fresh avocado slices

Lime wedges

Crumbled queso fresco

Homemade salsa verde

Tips

Beef chuck roast is the best cut because it becomes tender and shreds easily.

Roast the tomatillos and peppers until lightly blistered for a smoky, authentic flavor.

Add the zucchini near the end so it stays tender without falling apart.

If the salsa becomes too thick, stir in a little extra reserved beef broth.

This dish tastes even better the next day after the flavors have had time to develop, making it perfect for meal prep or leftovers.