Name: Green Mole Soup
Prep time: 100 min
Cook time: 55 min
Yield: 4
Cuisine: Mexicana
Ingredients: water, for the meat; 700 grams skirt steak, in medium cubes; 800 grams beef shank, in medium pieces; 1/4 onions; 1 head garlic, in half, to cook the meat; 2 leaves bay, to cook the meat; pinches salt, to cook the meat; water, for the sauce; 6 tomatillos, for the sauce; 1/4 onions, for the sauce; 2 cloves garlic, for the sauce; 2 serrano chiles, without tail, for the sauce; 1 cuaresmeño chile, without tail, for the sauce; 1/2 bunches cilantro leaves, for the sauce; 1/2 bunches parsley, leaves, for the sauce; 1/4 bunches spearmint, leaves, for the sauce; 2 ears yellow corn, in slices; 1 1/2 cups chayote, in cubes; 1 cup zucchini, in small cubes; 1 cup green beans, in quarters; pinches salt; pepper; onion, finely chopped, for garnish

Preparation

45 mins

55 mins

Low

For the meat, boil water in a pot over medium-high heat and cook the meat along with the onion, garlic head, bay leaves, and salt for 40 minutes, or until the meat is tender; remember to cover the pot to maintain enough liquid during cooking and remove the foam that beef tends to release when boiling. Once the meat is cooked, remove from the broth and set aside. Keep the broth in the pot, and you can strain it to remove impurities if desired. For the sauce, cook the tomatoes along with the onion and garlic in a pot with hot water for 6 minutes. Drain and blend with the serrano chili, cuaresmeño chili, cilantro leaves, parsley leaves, mint, and 1 cup of the cooking liquid from the tomatoes; integrate the ingredients.