Clemole
A hearty Mexican-style beef and vegetable stew
Ingredients
- ~2 pounds bone-in beef shank steaks ~1kg
- 1 small white onion, whole
- 1/2 head garlic, unpeeled
- ~8.5 cups water ~2 liters, see notes
- 4 guajillo chiles seeds, veins, and stems removed
- 2 pasilla chiles seeds, veins, and stems removed
- 2 ears corn, cut into ~1 inch rounds
- 1 chayote, diced into chunks
- 3 small white potatoes, diced in chunks
- 8 ounces green beans, ends trimmed and cut into 1-inch lengths ~250g
- 2-3 Mexican grey squash, diced into chunks ~12 ounces, 340g
- 5-7 epazote leaves
- Salt to taste
Instructions
- Place water, meat, onion, and garlic in a large pot. Bring to a boil and then reduce heat to low, cover and cook for about 4 hours, or until meat is fall off the bone tender.
- Discard onion and garlic and continue to simmer the meat and broth
- Meanwhile, place the chiles in a small pot and cover them with water. Simmer until chiles are softened, about 4-5 minutes
- Place chiles and their water in a blender and blend until smooth (with the chiles and the broth in the blender, I had about 3.5 cups). Using a colander, strain the chile mixture into the soup, discarding the pulp
- Add in corn, chayotes, and potatoes and continue to simmer covered about 1 hour, until just beginning to soften
- Add in the green beans, squash, and epazote leaves. Continue cooking until the vegetables are tender, about another 40-45 minutes
- Add salt to taste and serve immediately
Notes
- The water noted in the amount of the recipe is just for making the beef broth and doesn't include the water needed to cook the chiles. You may need to adjust the amount of water during the cooking process. Add more as necessary.