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Caldo de Res {Verde}

Author Vianney Rodriguez

Ingredients

  • 1 lb. tomatillos husked removed and rinsed
  • 1/2 white onion
  • 2 cloves garlic
  • 1/2 cup cilantro leaves
  • 1 tablespoon fresh lime juice
  • 2 teaspoons salt
  • 2 cups water
  • 16 cups water divided
  • 2 packages Rumba beef hind shank
  • 4 cloves garlic peeled
  • 1 tablespoon salt
  • 3 potatoes cut into fourths
  • 4 corn shucked, silk removed and cut in half
  • 4 carrots sliced in half
  • 1/2 head cabbage cut into eighths
  • 1 cup chopped cilantro for serving
  • For serving: limes tortillas and salsa

Instructions

  1. 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
  2. blender, with ½ cup cooking liquid. Blend until smooth. Stir in fresh lime juice and salt. Set aside until ready to add to caldo.
  3. 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.
  4. 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.
  5. 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.
  6. When vegetables are tender, taste and season if needed with additional salt.
  7. Serve in bowls, with warm tortillas, salsa and limes.