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For tomatillo sauce: Place tomatillos, onion and garlic in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. With a slotted spoon remove tomatillos, onion and garlic and place in a
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blender, with ½ cup cooking liquid. Blend until smooth. Stir in fresh lime juice and salt. Set aside until ready to add to caldo.
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In a large stock pot or Dutch oven, add water, beef shanks, garlic, salsa verde and salt. Bring to a boil, cover, reduce heat to a simmer and continue simmering for 1 1/2 to 2 hours, or until the meat tender.
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After 2 hours, carefully skim off foam that foam at top with a spoon. Carefully add the potatoes, corn, carrots, cabbage and additional water if needed to cover vegetables.
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Bring soup to a boil, then reduce heat to a simmer and continue cooking until all the vegetables are fork tender and cooked through, about 15-20 minutes.
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When vegetables are tender, taste and season if needed with additional salt.
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Serve in bowls, with warm tortillas, salsa and limes.