StewsMedium

Beef with Cactus Paddles

Name: Beef with Cactus Paddles
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Cuisine: Mexican
Ingredients: 1 cup Chicken stock; 600 g Pork, cut into pieces; 0.5 White onion; 3 Serrano chilli; 0.5 cup Fresh coriander; 2 Garlic clove; 2 tbsp Vegetable oil; 4 Cactus paddle (nopal), cleaned; 1 to taste Black pepper; 1 to taste Salt; 500 g Tomatillo

85 min (25 prep + 60 cook) Medium 6 servings Centro de México

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 16 Apr 2026

Pork with cactus paddles in a tomatillo salsa verde.

About this recipe

Carne con nopales is a traditional stew that pairs pork or beef with tender cactus paddles (nopales) in a green tomatillo and serrano chilli sauce. The cactus brings a unique texture and a slightly tangy flavour that complements the meat beautifully. It is a nutritious and quintessentially Mexican dish.

History & Origin

Carne con nopales is a stew deeply rooted in central Mexico that combines two iconic ingredients of the national identity: the nopal cactus, which even appears on the coat of arms on the Mexican flag, and the green tomatillo, cultivated by the Aztecs since the Preclassic period. Nopales were a sacred food for the Mexica, who founded Tenochtitlan precisely where an eagle was devouring a serpent upon a nopal cactus. This stew in green salsa represents the continuity of pre-Hispanic cooking, enriched during the colonial period with pork brought by the Spanish. It is served with sweetcorn tortillas and rice, making it a nutritious and affordable dish that has fed generations of Mexican families. A curious fact: Mexico has more than 100 edible species of nopal, and nopales are so important that the country celebrates their national day every 10th of February.

Estimated cost

£6.46

Total cost

£1.08

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

513

Calories

33g

Protein

49g

Carbohydrates

25g

Fat

Fibre

810mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cut the pork into 4 cm pieces. Place in a pot with water, half an onion, 1 garlic clove and salt. Bring to the boil and simmer for 40 minutes until tender. Reserve the stock.
💡 Low and slow is the key - golden garlic is nutty and delicious, burnt garlic is acrid.
2
If using fresh nopales (cactus paddles), cut into strips and boil in salted water with a piece of onion and a tomatillo husk for 15 minutes. Rinse and drain.
💡 The tomatillo husk helps reduce the sliminess of the nopales.
3
Boil the tomatillos and serrano chillies in water for 8 minutes until the tomatillos change colour.
4
Blend the tomatillos, serrano chillies, half an onion, 1 garlic clove and the coriander with half a cup of stock until smooth.
5
Heat the oil in a wide saucepan over medium-high heat. Pour in the salsa verde and fry for 5 minutes, stirring constantly.
6
Add the pork and nopales. Pour in more stock if needed to achieve a stew-like consistency. Cook over medium-low heat for 15 minutes.
💡 Red snapper is traditional, but any firm white fish works well.
7
Adjust the salt and pepper. Serve hot with corn tortillas and white rice.