Name: Beef Mole Soup
Prep time: 180 min
Cook time: 60 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1 ear corn, large, cut into 4 cm wide pieces; 6 leaves epazote; 1.5 kilos beef shank, boneless; 10 cloves garlic; 1/2 onions, chopped; 2 carrots; 1 chayote; 1 potato, medium; 150 grams green beans; 2 zucchinis; 10 pasilla chiles, large, cleaned, without veins and seeds; vegetable oil; 2 tomatoes; 3 xoconostle; lime, for serving; tortillas, for serving; onion, for serving

Preparation

Low

Peel the xoconostles and cut them in half to remove all the seeds, making sure they are thoroughly cleaned. Then cut those halves again until you have 4 pieces per xoconostle. In a pressure cooker, add the meat, corn, xoconostle, 5 cloves of garlic, half an onion, salt, and pepper to taste. Add water up to the pot's mark and cook for approximately 30 minutes.