Dutch Oven Caldo de Res | Mexican Beef & Vegetable Soup Recipe 🌽

Place beef shank in a large pot and cover with water.

Bring to a boil over high heat, then reduce to a simmer.

Skim off any foam that rises to the surface.

Add chopped onion, garlic, and bay leaves to the pot.

Simmer for about 2 hours, or until the beef is tender.

Remove the beef and set aside to cool slightly.

Strain the broth to remove solids and return it to the pot.

Add chopped carrots, potatoes, and corn to the broth.

Simmer for 15 minutes, then add zucchini and cabbage.

Cook for an additional 10 minutes until all vegetables are tender.

Shred the beef and return it to the pot.

Season the soup with salt, black pepper, and chili powder to taste.

Serve hot, garnished with chopped cilantro, lime wedges, and avocado.

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