Carne Entomatada Mexicana
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My carne entomatada is made with pork shoulder instead of beef for a unique twist on this Mexican favorite. Slow-cooked meat becomes perfectly tender when cooked in a simple sauce made with tomatillos, garlic, onion, and smoky chipotle peppers. It’s comforting, hearty, and full of complex flavor — ideal for a cold and rainy day!
After living in San Diego for over 30+ years, I’ve been able to taste some really authentic Mexican meals. I’ve also visited Mexico several times and have tried some amazing dishes, such as pork tamales rojos, enfrijoladas, and sopes, just to name a few.
Today’s recipe for carne entomatada, a traditional Mexican dish, was given to me by my college friend Kenny who is currently living in Mexico. It was created by his partner José’s grandmother Irma. They were very close, so when she passed away last year, he requested that if I post it, to call it “Irma’s Entomatado.” While I said not many people would search for that recipe name, I did say I’d definitely would give her credit for the recipe – and it’s a tasty one!
Table of Contents
So, this one goes out to Irma, who created one of the most delicious carne entomatadas I’ve ever tried. She used pork instead of beef, and I love the way it came out. I think you’ll like it too. The addition of cloves mingling with the chipotle makes this a winner!
What kind of pork?
While the translation of the cut of pork was fuzzy, they insisted it was indeed pork loin, not tenderloin. I made all three (pork shoulder, pork loin, pork tenderloin), and personally I enjoyed the tenderness and almost fall apart texture from using the pork shoulder I cubed up. But by all means try all three or use the traditional beef chuck or brisket.
- Pork Shoulder – While this dish is traditionally made with beef chuck, I like to make it with pork shoulder instead, just like Irma would. It becomes very tender when slow-cooked — so delicious.
- Tomatillos – When tomatillos are sautéed, their natural sugars caramelize and work to balance out their tangy flavor with a bit of sweetness. The heat also helps to mellow out their acidity. When doing your shopping for this carne entomatada recipe remember: tomatillos are not unripened tomatoes!
- Garlic – Savory, subtly sweet, and one of my favorite flavor makers, you know I had to include garlic here.
- Onion – Paired with the garlic and sautéed in oil, this aromatic turns into a delicious mixture of sweet and savory flavors, which is perfect for my carne entomatada recipe.
- Cloves – I’m not talking about more garlic cloves here, I mean the spice! Warm and spicy, cloves add an extra layer of flavor to this dish.
- Chipotles – Smoky and spicy, chipotles are actually smoked and dried jalapeno peppers. They add even more depth.
- Vegetable Oil – To brown the pork shoulder before adding the other ingredients. Any vegetable oil will work.
- Chicken Bouillon – To add more flavor to the broth. I like Knorr best, but you can use your preferred brand.
- Kosher Salt & Ground Black Pepper – As always, just to taste. I gravitate toward kosher salt and freshly ground pepper as they’re more flavorful.
- Brown the Pork. Season the pork evenly with salt and pepper. Place the vegetable oil in a Dutch oven or soup pot over medium-high heat, then brown the pork on both sides. Add the onion, garlic, and tomatillos, cover with water, and bring the mixture to a boil.
- Cook Low & Slow. Incorporate the chipotles, cloves, and chicken bouillon. Cover with a lid, lower the heat to simmer, and allow to cook for 45 minutes. Stir every 15 minutes or so to ensure the tomatillos cook and break down. Season with salt if needed.
- Serve. Use a fork to pick out and discard the cloves, then remove the pan from heat. Serve alongside rice, beans, and corn tortillas. Enjoy!
Recommended Tools
- Dutch Oven – You can also opt for a large soup pot instead. The key here is to use something that’s large enough to hold the pork and has a lid. You need to keep everything covered while it simmers!
Storing and Reheating
Allow your carne entomatada to cool completely before transferring it to an airtight container. It will keep in the fridge for about 3-4 days when properly stored.
To reheat, I suggest using the stovetop to maintain the dish’s texture and flavor. Heat in a saucepan over medium heat for 5-10 minutes, or until warmed through. You may consider adding a bit of water to make sure it doesn’t try out.
Alternatively, you can certainly use your microwave for single servings. Heat in 30-second bursts until hot.
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Absolutely! This is a great dish to make in advance. Simply follow the steps above and on the recipe card, then allow the carne entomatada to cool completely before storing it in the fridge for up to 24 hours. Reheat it on the stovetop until warmed through and serve with your preferred sides.
Yes. In fact, I like to make a double batch of my carne entomatada recipe and save half for later so there’s always a delicious dinner option on hand. Follow the instructions, then let the dish cool completely before placing it in a freezer-safe airtight container. It will keep for up to 3 months. When you’re ready to serve, allow it to thaw in the fridge overnight before reheating on the stovetop for the best results.
As mentioned, I typically serve entomatada with rice, beans, and corn tortillas. I’ve also enjoyed it as a burrito or taco filling rather than using ground beef! Fresh toppings like diced onions, fresh cilantro, avocado slices, and a squeeze of lime for some bright citrus flavor would all also be delicious.
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Carne Entomatada Mexicana (Irma’s Recipe)
Ingredients
- 2 lbs pork shoulder 1-inch cubes
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 tbsp vegetable oil
- 1/2 white onion sliced
- 3 cloves garlic minced
- 10 tomatillos quartered
- 5 cloves
- 2 chipotles minced
- 1 tbsp Knorr chicken bouillon
Instructions
- Season pork with salt and pepper. In a Dutch oven or soup pot over medium-high heat add the oil and brown the pork. Add the onion, garlic and tomatillos to the pork. Cover with water everything and bring to a boil.
- Stir in the chipotles, cloves and chicken bouillon. Cover with lid, lower heat to simmer and cook 45 minutes, mixing every 15 minutes so that the tomatillos cook and break down. Season with salt if necessary and pick out and discard the cloves.
- Serve with rice, beans, and corn tortillas.
Slow Cooker/Instant Pot
- Brown the seasoned pork in oil prior to adding to pot. Then add remaining ingredients. Cover and cook 4 hours on High, 6-8 on Low (check for desired tenderness of pork). If using an Instant Pot, brown the seasoned pork in oil first then add remaining ingredients. Use Stew Setting on High (25 minutes) and slow release. Make a slurry of 1-2 tbsp cornstarch + equal water to thicken gravy if desired.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Love the recipe. I lived in Houston and Dallas for ten years and fell in love with Tex-Mex. Have lived in Arizona for 30 years and love the heat and complexity of Sonoran and Arizona style of Mexican – especially the heat of Hatch chilis.
Do you have any recipes with Hatch chilis to share.
Thanks so much John. If you’re looking for hatch chili recipes, type “hatch” in the search bar on the site to show you all of them. Enjoy!
Kevin, can this recipe be made in a Crock-Pot? If so, could you give me directions?
Roz, brown the seasoned pork in oil prior to adding to pot. Then add remaining ingredients. Cover and cook 4 hours on High, 6-8 on Low (check for desired tenderness of pork). If using an Instant Pot, brown the seasoned pork in oil first then add remaining ingredients. Use Stew Setting on High (25 minutes) and slow release. Make a slurry of 1-2 tbsp cornstarch + equal water to thicken gravy if desired. Hope this helps!
Thank you for all the great recipes keep up the good work!
Much appreciated Virgil! 🙂