Mexican Beef Soup
Poblano peppers, tomatillos, and cumin add South of the Border flavor to this beef soup. Top with Mexican cheese and serve with tortilla chips for dinner.
Prep Time:
50 mins
Total Time:
2 hrs 25 mins
Servings:
Makes 12 cups.
Ingredients
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1 3-pounds beef shank with bone cut into 1-to 2-inch-thick pieces
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2 tablespoons olive oil
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1 large onion, cut into 1/2-inch dice
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2 garlic cloves, minced
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3 cans (14 ounces each) beef broth
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3 cans (11 ounces each) tomatillos
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2 tablespoons fresh lime juice
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1/2 teaspoon ground cumin
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2 poblano chiles, roasted, peeled, seeded and cut into 1/2-inch squares
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3 thin carrots, cut into 1/2-inch thick rounds
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3 celery stalks, cut into 1/2-inch thick slices
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1 chayote or summer squash, peeled and cut into 1/2-inch dice
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1/4 cup coarsely chopped fresh cilantro
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1/2 cup crumbled queso blanco cheese
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Restaurant-style tortilla chips, for serving (optional)
Directions
1.
Rinse beef and pat dry; season well with salt. In a large pot, heat oil over high heat. Add beef and brown on all sides, 6 to 8 minutes. Transfer beef to a plate. Reduce heat to medium; add onion and garlic. Cook until onion is softened, about 3 minutes. Return beef to pot; add broth, tomatillos, juice and cumin. Reduce heat to low, cover and simmer 1 hour. Transfer beef to a cutting board and, when cool enough to handle, shred meat (discard bones) and return to pot. Add chile, carrot, celery and chayote; simmer until tender, 20 to 25 minutes more. Skim off fat and stir in cilantro.
2.
Ladle soup into bowls and sprinkle with cheese. Serve with tortilla chips (if using). Makes 12 cups.
Nutrition information
Calories 235, Total Fat 8.5 g, Saturated Fat 2 g, Cholesterol 4 mg, Sodium 1101 mg, Carbohydrate 11 g, Fiber 2 g, Protein 28 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Simple Pork Posole
Mexican posole is typically a thick, hearty soup made with hominy (chewy dried corn kernels with the hull and germ removed). For his version, Ethan Stowell slow-simmers chunks of pork butt in water with onion and garlic to create a dish that's appealingly brothy. He likes to make it with chicharrones (fried pork rinds) and pig's feet, hard-to-find ingredients that are omitted in the recipe here. The array of fun, potently flavorful condiments -- jalapeno, onion, cilantro, and lime wedges -- is key to the dish.
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