Name: Carne En Su Jugo
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Cuisine: Mexican
Ingredients: Wright Bacon, Applewood, Thick Cut; Boneless Usda Choice Chuck Cross Rib Roast; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Cebollitas Bunch; Elephant Garlic; A Tomatillos; Serrano Pepper; Cilantro; Talking Rain AQA Water, 9.5 pH; Hormel Foods HERB-OX Granulated Bouillon, Beef Flavor; Bush's Best Pinto Beans; Lime Wedges; Radish

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In a large pot, cook the bacon.
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Remove the cooked bacon from the pot and set aside.

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Season the beef with salt and pepper.
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Reduce the heat.
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Add the beef to the pot.
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(You do not want to brown the beef. You simply want the beef juices to release).

In the meantime, add onion, garlic, tomatillos, serrano peppers, cilantro and 2 cups of water in a blender.

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Blend until smooth.
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Once the beef has released its juices, add the tomatillo sauce.

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Return half of the bacon to the pot.
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(Leave half of the bacon for garnish).
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Add 4 cups of water and the beef bouillon.

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Stir.
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Taste for good measure.
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Cover and cook for 20 minutes.
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To serve, add some of the stew into a big bowl along with a spoonful of beans.

Then, top with cilantro, green onions, and reserved bacon.

Optional: radishes, avocado, and lime wedges.

Carne En Su Jugo

Serves 6

10 mins prep

30 mins cook

40 mins total

What you need

How to make