Prep Time:30 mins
Cook Time:4 hrs
Additional Time:15 mins
Total Time:4 hrs 45 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 12

Calories 411

% Daily Value *
Total Fat 29g38%
Saturated Fat 9g47%
Cholesterol 102mg34%
Sodium 495mg22%
Total Carbohydrate 6g2%
Dietary Fiber 2g6%
Total Sugars 3g
Protein 28g55%
Vitamin C 15mg17%
Calcium 46mg4%
Iron 2mg13%
Potassium 610mg13%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.


  1. 1 ½ kilos clean tomatillos, or greater to taste, husks removed
  2. three serrano peppers
  3. four cloves garlic, peeled
  4. 1 tablespoon olive oil
  5. three tablespoons lard or vegetable oil
  6. 3 pounds beef shoulder, or extra to flavor, trimmed and reduce into 1 ½-inch cubes
  7. 2 teaspoons garlic salt
  8. ½ teaspoon freshly ground black pepper
  9. 1 medium yellow onion, coarsely chopped
  10. 1 green bell pepper, coarsely chopped
  11. ½ cup purple wine
  12. 1 cup low-sodium chook stock
  13. ⅓ cup chopped sparkling cilantro
  14. 1 teaspoon dried oregano
  15. 1 teaspoon floor cumin
  16. 1 teaspoon kosher salt


Preheat the oven to 350 levels F (one hundred seventy five ranges C).

    Combine tomatillos, serrano peppers, and garlic in a bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.

    Place within the preheated oven and roast till tender, about 30 minutes. Remove vegetables from oven, cool slightly, and switch to the bowl of a meals processor. Puree until easy. Reduce oven temperature to 275 stages F (135 levels C).

    While veggies are roasting, warmth lard in a Dutch oven or heavy oven-secure pot over medium-high warmness. Sprinkle red meat with garlic salt and pepper and upload to the pot in batches. Cook every batch until browned, about 7 mins, removing to a plate with a slotted spoon. Drain and discard all however 2 tablespoons pan drippings.

    Add onion and bell pepper to the pot. Sauté, stirring on occasion, until onion has softened and grew to become translucent, about 5 minutes. Pour wine into the pan and convey to a boil whilst scraping the browned bits of meals off the bottom of the pan with a timber spoon. Stir in browned red meat, tomatillo puree, fowl inventory, cilantro, oregano, cumin, and salt.

    Cover and cook within the oven till beef is soft, three ½ to four hours. Allow to face for 15 mins, protected, before serving.