Recipe By LKONIS
Rating
Published Apr 4th
Prep 30m Cook 2h Additional - Ready In 2h 30m
Servings 8 servings Calories 234.2

This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones. Garnish with slivered raw onion, lime juice, jalapenos, and more cilantro.

Recipe Ingredients

  • 2 pounds beef shank, with bone
  • 1 tablespoon vegetable oil
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 onion, chopped
  • 1 (14.5 ounce) can diced tomatoes
  • 3 cups beef broth
  • 4 cups water
  • 2 medium carrot, coarsely chopped
  • ¼ cup chopped fresh cilantro
  • 1 potato, quartered
  • 2 ears corn, husked and cut into thirds
  • 2 chayotes, quartered
  • 1 medium head cabbage, cored and cut into wedges
  • ¼ cup sliced pickled jalapenos
  • ¼ cup finely chopped onion
  • 1 cup chopped fresh cilantro
  • 2 limes, cut into wedges
  • 4 radishes, quartered

Cooking Directions

  1. 1 Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
  2. 2 Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
  3. 3 Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
  4. 4 Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
  5. 5 Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.

Nutrition Facts

  • Calories 234.2
  • Carbohydrate 25.9 g
  • Cholesterol 38.7 mg
  • Fat 5.7 g
  • Fiber 7.2 g
  • Protein 22 g
  • Saturated Fat 1.6 g
  • Sodium 1134.7 mg
  • Sugar 8.6 g

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Chef's Notes

Please note the differences in ingredient amounts and cook time when using the magazine version of this recipe. 

Reviews

  1. This was not good and alot of work!
  2. I have been making this soup for many years, my husband is Mexican and he and our 3 children love it. My recipe is very similar, I do add some minced garlic and I have used stew meat when the shank was not meaty enough, we like a lot of meat in this. I don't - Read more ...
  3. This is wonderful my husband and his family are from Guadalajara Jalisco Mexico and i made this and invited them all over. They loved it!!! Thanks for the wonderful recipe!
  4. The butcher recommended beef ribs which turned out amazingly moist and flavorful. This recipe is delicious. Will be making it again and freezing some this time.
  5. My husband is mexican and he thought this tasted just like his mom's (big compliment)! This is a definite saver. This type of soup is really good with chicken and fish also (just change the stock that is used).
  6. I LOVE THIS DISH. I ADD GARLIC AND COMINO TO MINE. I ALSO ADD KNOR CONSOMATE FOR A GREATER TASTE. I ALSO ADD ZUCHINI SQUASH TO MINE AT THE END. I MAKE A PAN OF MEXICAN RICE FOR A MORE AUTHENTIC TASTE. ALSO, DONT FORGET THE CORN TORTILLAS AND THE HOMEMADE MEXICAN SALSA. ABSOLUTELY DELICIOSO!!!
  7. Great recipe, I live in Chicago where we have an abundance of great Mexican restaurants, and my pals all think this is the best they've ever had! I used the beef shank bone, but also added 1lb of finely chopped beef. When I added the stock, I also threw in two cloves of slightly crushed - Read more ...
  8. Growing up in a large Mexican family in Texas, this was the "Sunday" soup of my childhood. My grandmother made this every Sunday for the family. We ate it with warm corn tortillas, sliced avacados and fresh salsa. None of us were fond of cilantro or chayote, so they were never in our caldo pot. - Read more ...
  9. And 5 more stars! This recipe has the best directions I've seen on this site! Remember, this soup is supposed to have chunks of veggies, so don't go crazy chopping everything into little morsels! This makes ALOT of soup...maybe 8 Aztec warriors could polish this off, but, heck, it get's better every day. I used - Read more ...
  10. MY HUSBAND LOVES THIS RECIPE...BUT HE EATS IT WITH A FRESH JALAPENO DICED FINE TO ADD IN TO YOUR BOWL AT SERVING TIME AND A SQUIRT OF LIME IN THE BROTH! ALSO WE USE TOMATO SAUCE OR FRESH TOMATOES IN IT THIS DEPENDS ON THE SEASONS...WE DONT USE THE PICKLED JALAPENOS,AND WE ADD THE FRESH - Read more ...
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