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Carne en su Jugo

A flavorful broth of tomatillos and spices with bits of steak, pinto beans and smoky bacon.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course, Soup
Cuisine: Mexican, Soups, Stews, Chowders
Keyword: Cinco de Mayo, mexican soup
Servings: 8


  • 4-5 tomatillos, husks removed
  • 1 medium yellow onion, quartered
  • 1 jalapeno
  • 3 cloves garlic
  • 1/2 cup cilantro, fresh
  • 5 strips thick cut bacon fine chopped
  • 1 lb lean steak, such as loin, skirt or flank fine chopped
  • 8 cup good chicken broth
  • 1 can pinto beans, drained (or 1.5 cup soaked pinto beans)
  • 1 tsp cumin
  • 1/4 tsp salt
  • 1 pinch black pepper


  • Place tomatillos, onion and jalapeno on a sheet pan under broil until charred on all sides.
  • Remove from broiler and place in blender with garlic and 1/4 cup of cilantro.  Blend until smooth.
  • In a large soup pot, cook bacon over medium heat until fat is rendered and bacon is crisp.  Remove bacon from pot and set aside, leaving grease in pot. 
  • Increase heat to medium high, add diced steak and cook until browned.  
  • Pour 2 cup of the tomatillo mixture into the pot with the grease and browned steak.  Cook for about 2 minutes. 
  • Add remaining ingredients, including remaining 1/4 cup cilantro and simmer until steak is tender about an hour.  Right before serving add bacon back to soup or use as a topping.
  • Serve with a variety of toppings such as diced radish, fresh cilantro, cotija cheese and tortilla chips.