Bring a large pot of water to a boil over medium-high heat. Add the tomatillos, onion, garlic, and jalapeño. Let them boil for 10-15 minutes or until the tomatillos have become a muted green color.
Reserve 1 cup of cooking liquid. Remove the pot from the heat and strain the ingredients. Discard the rest of the water. Add everything (1 cup reserved cooking liquid, tomatillos, onion, garlic and jalapeño) to the blender. Process it until you get a smooth mixture. Strain the tomatillo sauce through a fine mesh sieve. Season with salt, to taste, and set it aside.
Place a large pot over medium heat. Add the bacon and let it cook for 5-6 minutes, until browned. Don't worry if it gets a little crispy.
Pour the vegetable oil into the pot. Add the beef. Let it cook for 8-10 minutes, until browned. Sprinkle in the cumin and stir to combine.
Pour in the water and use a wooden spoon to gently scrape the bottom of the pot. Add in 2 to 3 cups of the prepared tomatillo sauce (depending on how broth-y you want the soup) and add the beans.
Bring the mixture to a simmer. Let it cook for another 25-30 minutes. Sprinkle in the sugar. Mix well and adjust the seasonings, to taste. Serve and enjoy.
Storage: Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days. Keep it away from the sun when it’s on the counter for reheating.Reheat: Pop it into the microwave for 1-2 minutes or until warm. You can also heat it in a pot over medium heat for 6-8 minutes.Freeze: Transfer the cooled carne en su jugo to a freezer-friendly container or bag. Freeze it for up to 3 months. Thaw it overnight in the fridge before reheating as usual.Use leftover beans. Rinse and drain any leftover Frijoles de la Olla or Frijoles Charros and add them to the recipe. You’ll cut down on prep time and reduce food waste.Make it spicy. Increase the amount to 2-3 jalapeños or add in 1-2 small serrano chiles to give your recipe a kick of heat. Remember, leaving the seeds and membrane in your chiles will make them much spicier.Add spices. Sprinkling in 1 teaspoon of smoked paprika and 1/2 teaspoon of dried oregano when cooking the beef is an easy way to add extra flavor to your soup.Go for store-bought. Sometimes life gets in the way of things and you need to cut a few corners to set dinner on the table. When this happens, swap the homemade salsa for your favorite organic or high-quality Salsa Verde instead.