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1
In a blender, combine the peeled tomatillos, jalapeño or serrano peppers, fresh cilantro, white onion, garlic cloves, chicken bouillon, dried oregano, black pepper, and cumin. Add 4 cups of bean broth or water and blend until smooth but not over-processed.
2
Heat a pan over medium-high heat. Add the chopped bacon and cook until crispy, about 7 to 8 minutes. Remove the cooked bacon and place it on paper towels to drain.
3
In the bacon grease, add the onions and yellow peppers and lightly fry for about 3 minutes. Remove the onions and peppers from the pan and carefully pour off excess grease.
4
Cut the beef into thin slices and then into 1-inch pieces. Add to the pan, season with salt and black pepper, and cook until browned. The meat will release its own juices.
5
Pour the blended green tomatillo sauce into the pan with the meat, mix well, and bring to a simmer. Taste the stew and adjust salt as needed.
6
Add the 3 cups of cooked pinto beans, stir to combine, and cook for 5 minutes.
7
Add back the reserved onions and yellow peppers and continue cooking for about 10 minutes until the meat is fully cooked and tender.
8
Ladle the finished carne en su jugo into bowls. Top with crispy bacon, onion, cilantro, avocado, and radishes, and any other desired toppings.
PrimedTableBETA
