{"id":6131,"date":"2026-07-30T11:17:21","date_gmt":"2026-07-30T11:17:21","guid":{"rendered":"https:\/\/consultationforyou.com\/?p=6131"},"modified":"2026-07-30T11:17:21","modified_gmt":"2026-07-30T11:17:21","slug":"homemade-carne-con-chile-verde-with-mexican-rice-refried-beans","status":"publish","type":"post","link":"https:\/\/consultationforyou.com\/?p=6131","title":{"rendered":"Homemade Carne con Chile Verde with Mexican Rice & Refried Beans"},"content":{"rendered":"

A comforting homemade Mexican plate featuring tender, slow-cooked beef shredded into rustic pieces and simmered in a rich chile verde sauce made with roasted tomatillos, poblano peppers, jalape\u00f1os, garlic, and fresh cilantro. Served alongside fluffy Mexican tomato rice and creamy refried pinto beans, this is a generous family-style meal filled with authentic homemade flavor.<\/p>\n

Recipe Information<\/strong><\/h2>\n

Prep Time:<\/strong> 30 minutes
\nCook Time:<\/strong> 2 hours 45 minutes
\nTotal Time:<\/strong> 3 hours 15 minutes
\nServings:<\/strong> 6<\/p>\n

Ingredients<\/strong><\/h1>\n

For the Beef<\/strong><\/h3>\n

3 lbs beef chuck roast<\/p>\n

2 tablespoons vegetable oil<\/p>\n

1\u00bd teaspoons salt<\/p>\n

1 teaspoon ground black pepper<\/p>\n

1 teaspoon ground cumin<\/p>\n

1 teaspoon Mexican oregano<\/p>\n

\u00bd teaspoon garlic powder<\/p>\n

1 cup beef broth<\/p>\n

1 bay leaf<\/p>\n

For the Chile Verde Sauce<\/strong><\/h3>\n

1\u00bd lbs tomatillos, husks removed and rinsed<\/p>\n

2 poblano peppers<\/p>\n

2 jalape\u00f1o peppers<\/p>\n

1\u20132 serrano peppers, optional for additional heat<\/p>\n

\u00bd white onion, cut into large pieces<\/p>\n

4 garlic cloves, unpeeled<\/p>\n

\u00bd cup fresh cilantro<\/p>\n

1 teaspoon ground cumin<\/p>\n

1 teaspoon Mexican oregano<\/p>\n

1 teaspoon salt, or to taste<\/p>\n

\u00bd cup beef broth<\/p>\n

1 tablespoon fresh lime juice<\/p>\n

For the Mexican Rice<\/strong><\/h3>\n

1\u00bd cups long-grain white rice<\/p>\n

2 tablespoons vegetable oil<\/p>\n

2 Roma tomatoes<\/p>\n

\u00bc white onion<\/p>\n

1 garlic clove<\/p>\n

2\u00bd cups chicken broth, divided<\/p>\n

\u00bd teaspoon ground cumin<\/p>\n

Salt to taste<\/p>\n

For the Refried Beans<\/strong><\/h3>\n

3 cups cooked pinto beans<\/p>\n

2 tablespoons lard or vegetable oil<\/p>\n

\u00bc white onion, finely chopped<\/p>\n

1 garlic clove, minced<\/p>\n

\u00bd\u20131 cup reserved bean broth<\/p>\n

Salt to taste<\/p>\n

For Serving<\/strong><\/h3>\n

Warm corn or flour tortillas<\/p>\n

Fresh cilantro<\/p>\n

Diced white onion<\/p>\n

Lime wedges<\/p>\n

Salsa verde<\/p>\n

Mexican crema, optional<\/p>\n

Instructions<\/strong><\/h1>\n

1. Season the Beef<\/strong><\/h3>\n

Trim away any large pieces of hard exterior fat from the chuck roast, leaving some of the natural marbling for flavor and tenderness.<\/p>\n

Cut the beef into four or five large pieces.<\/p>\n

Pat the meat dry with paper towels.<\/p>\n

Season all sides with salt, black pepper, cumin, Mexican oregano, and garlic powder.<\/p>\n

Allow the seasoned beef to rest for 15 minutes while preparing the vegetables.<\/p>\n

2. Roast the Vegetables<\/strong><\/h3>\n

Remove the papery husks from the tomatillos and rinse them thoroughly to remove their naturally sticky coating.<\/p>\n

Place the tomatillos, poblano peppers, jalape\u00f1os, serrano peppers, onion, and unpeeled garlic cloves on a large baking sheet.<\/p>\n

Place the vegetables approximately 6 inches beneath the broiler.<\/p>\n

Broil for 6\u20138 minutes, until the vegetables begin to soften and develop blistered, dark spots.<\/p>\n

Carefully turn the vegetables and broil for another 5\u20137 minutes.<\/p>\n

The tomatillos should be soft and slightly collapsed. The peppers should be blistered on several sides.<\/p>\n

Remove the vegetables from the oven and allow them to cool slightly.<\/p>\n

3. Make the Chile Verde Sauce<\/strong><\/h3>\n

Remove the stems from the roasted peppers.<\/p>\n

For a milder chile verde sauce, remove the seeds and pale membranes from the jalape\u00f1os and serrano peppers. Leave some or all of them intact for a spicier sauce.<\/p>\n

Peel the roasted garlic cloves.<\/p>\n

Place the roasted tomatillos, poblano peppers, jalape\u00f1os, serrano peppers, onion, garlic, cilantro, cumin, Mexican oregano, salt, beef broth, and lime juice in a blender.<\/p>\n

Blend until the sauce is smooth but still has a little natural texture.<\/p>\n

Taste the sauce and adjust the salt or lime juice if necessary.<\/p>\n

Set the prepared chile verde sauce aside.<\/p>\n

4. Brown the Beef<\/strong><\/h3>\n

Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.<\/p>\n

Add the beef in batches, making sure not to overcrowd the pot.<\/p>\n

Brown each piece for approximately 3\u20134 minutes per side, until the exterior develops a deep brown crust.<\/p>\n

Transfer the browned beef to a plate and repeat with the remaining pieces.<\/p>\n

Browning the beef properly creates a richer and deeper flavor in the finished dish.<\/p>\n

5. Slow-Cook the Carne con Chile Verde<\/strong><\/h3>\n

Return the browned beef and any accumulated juices to the pot.<\/p>\n

Pour the prepared chile verde sauce over the beef.<\/p>\n

Add 1 cup of beef broth and the bay leaf.<\/p>\n

Bring everything to a gentle simmer over medium heat.<\/p>\n

Cover the pot and reduce the heat to low.<\/p>\n

Cook for 2\u20132\u00bd hours, turning the beef pieces approximately every 40 minutes so they cook evenly.<\/p>\n

Check the sauce occasionally. If it becomes too thick before the beef is tender, add a small amount of additional beef broth.<\/p>\n

The beef is ready when it is extremely tender and can be pulled apart easily with a fork.<\/p>\n

6. Shred the Beef<\/strong><\/h3>\n

Remove the bay leaf and transfer the cooked beef to a large plate.<\/p>\n

Use two forks to pull the meat into large, rustic shreds.<\/p>\n

Discard any large pieces of fat or connective tissue.<\/p>\n

Return the shredded beef to the pot and mix it thoroughly with the chile verde sauce.<\/p>\n

Simmer uncovered over medium-low heat for 10\u201315 minutes, stirring occasionally, until the sauce thickens and coats every piece of meat.<\/p>\n

Taste and adjust the salt, black pepper, or lime juice if necessary.<\/p>\n

7. Cook the Mexican Rice<\/strong><\/h3>\n

Rinse the rice under cold water until the water runs mostly clear, then drain it thoroughly.<\/p>\n

Place the Roma tomatoes, onion, garlic, and \u00bd cup of chicken broth in a blender.<\/p>\n

Blend until completely smooth.<\/p>\n

Heat the vegetable oil in a medium saucepan over medium heat.<\/p>\n

Add the drained rice and cook for 5\u20137 minutes, stirring frequently, until the grains become lightly golden.<\/p>\n

Carefully pour the blended tomato mixture over the toasted rice.<\/p>\n

Cook for approximately 2 minutes, stirring gently.<\/p>\n

Add the remaining 2 cups of chicken broth, ground cumin, and salt.<\/p>\n

Bring the mixture to a gentle boil.<\/p>\n

Reduce the heat to low, cover the saucepan, and cook for 18\u201320 minutes without lifting the lid.<\/p>\n

Remove the saucepan from the heat and allow the rice to rest, covered, for 10 minutes.<\/p>\n

Fluff the rice gently with a fork before serving.<\/p>\n

8. Make the Refried Beans<\/strong><\/h3>\n

Heat the lard or vegetable oil in a large skillet over medium heat.<\/p>\n

Add the finely chopped onion and cook for 3\u20134 minutes, until softened.<\/p>\n

Add the minced garlic and cook for approximately 30 seconds, until fragrant.<\/p>\n

Stir in the cooked pinto beans and \u00bd cup of bean broth.<\/p>\n

Cook for approximately 5 minutes so the beans absorb the flavors of the onion and garlic.<\/p>\n

Mash the beans with a potato masher until mostly smooth and creamy.<\/p>\n

Gradually add more bean broth as needed until the beans reach the desired consistency.<\/p>\n

Season with salt.<\/p>\n

Continue cooking for 5\u20137 minutes, stirring frequently, until the refried beans are creamy and thick.<\/p>\n

9. Assemble the Plate<\/strong><\/h3>\n

Spoon a generous portion of carne con chile verde onto one side of a large plate.<\/p>\n

Add a serving of Mexican tomato rice and creamy refried beans alongside the beef.<\/p>\n

Spoon a little extra chile verde sauce over the shredded meat.<\/p>\n

Serve immediately with warm corn or flour tortillas.<\/p>\n

Garnish with fresh cilantro, diced white onion, lime wedges, additional salsa verde, or Mexican crema if desired.<\/p>\n

Homemade Mexican Tips<\/strong><\/h2>\n

Use a well-marbled beef chuck roast. Its fat and connective tissue slowly break down during cooking, producing tender and juicy meat.<\/p>\n

Brown the beef in small batches. Overcrowding the pot will cause the meat to steam instead of developing a flavorful brown crust.<\/p>\n

Roast the tomatillos and peppers to give the chile verde sauce a deeper, smokier flavor.<\/p>\n

Poblano peppers provide a rich roasted flavor without excessive heat. Jalape\u00f1os add moderate heat, while serrano peppers make the sauce noticeably spicier.<\/p>\n

Remove the pepper seeds and membranes if you prefer a mild chile verde sauce.<\/p>\n

Do not shred the beef too finely. Large, irregular pieces create a more traditional and rustic homemade texture.<\/p>\n

If the chile verde sauce is too thin, simmer the finished beef uncovered until the excess liquid evaporates.<\/p>\n

If the sauce becomes too thick, add a small splash of beef broth.<\/p>\n

Let the finished carne con chile verde rest for approximately 10 minutes before serving so the meat can absorb more of the sauce.<\/p>\n

Storage<\/strong><\/h2>\n

Refrigerator:<\/strong> Store the carne con chile verde in an airtight container for up to 4 days.<\/p>\n

Freezer:<\/strong> Freeze the beef and chile verde sauce together in a freezer-safe container for up to 3 months.<\/p>\n

Rice and Beans:<\/strong> Store the Mexican rice and refried beans separately in airtight containers in the refrigerator for up to 4 days.<\/p>\n

Reheating:<\/strong> Warm the beef gently in a covered saucepan over medium-low heat. Add a small splash of beef broth or water if the sauce has thickened during storage.<\/p>\n

Serving Suggestions<\/strong><\/h2>\n

Pair this homemade carne con chile verde plate with:<\/p>\n

Warm corn or flour tortillas<\/p>\n

Fresh salsa verde<\/p>\n

Diced white onion<\/p>\n

Chopped cilantro<\/p>\n

Mexican crema<\/p>\n

Crumbled queso fresco<\/p>\n

Sliced avocado<\/p>\n

Pickled jalape\u00f1os<\/p>\n

Lime wedges<\/p>\n

Tortilla chips<\/p>\n

Agua fresca or horchata<\/p>\n

Final Thoughts<\/strong><\/h2>\n

This Homemade Carne con Chile Verde<\/strong> is a rich and comforting Mexican meal made with tender shredded beef and a deeply flavorful roasted tomatillo and green chile sauce.<\/p>\n

Served with fluffy Mexican tomato rice and creamy refried beans, it creates the kind of generous and satisfying plate that tastes like it was slowly prepared in a traditional Mexican family kitchen. \ud83c\uddf2\ud83c\uddfd\ud83c\udf7d\ufe0f<\/p>\n","protected":false},"excerpt":{"rendered":"

A comforting homemade Mexican plate featuring tender, slow-cooked beef shredded into rustic pieces and simmered in a rich chile verde sauce made with roasted tomatillos, poblano peppers, jalape\u00f1os, garlic, and fresh cilantro. Served alongside fluffy Mexican tomato rice and creamy refried pinto beans, this is a generous family-style meal filled with authentic homemade flavor. Recipe […]<\/p>\n","protected":false},"author":1,"featured_media":6133,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6131","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"yoast_head":"\nHomemade Carne con Chile Verde with Mexican Rice & Refried Beans - RECIPES<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/consultationforyou.com\/?p=6131\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Homemade Carne con Chile Verde with Mexican Rice & Refried Beans - RECIPES\" \/>\n<meta property=\"og:description\" content=\"A comforting homemade Mexican plate featuring tender, slow-cooked beef shredded into rustic pieces and simmered in a rich chile verde sauce made with roasted tomatillos, poblano peppers, jalape\u00f1os, garlic, and fresh cilantro. 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Served alongside fluffy Mexican tomato rice and creamy refried pinto beans, this is a generous family-style meal filled with authentic homemade flavor. 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