Caldo de res, Cocido, or Puchero are some of the names of this Beef and vegetable stew in México. This homemade meat and vegetable soup is healthy (full of vitamins and nutrients), easy to make, and tastes fantastic. Learn how to make it at home.
Course Main Course, Soups
Cuisine Mexican
Keyword caldo de res mexicano, caldo de res rojo, mexican beef soup recipe, mexican soup
2poundsbeef shankbone-in (Some people use beef short ribs and beef chuck cut in large cubes)
1 ½poundsmarrow bones
4clovesof garlic unpeeled
½medium-sized white onion cut in 2 pieces
2ears corn cut into 3 or 4 parts
1large chayote peeled and cut into large cubespit removed
2large carrotspeeled and sliced
½poundgreen beans trimmed and cut in halfOptional
2cupsof cooked garbanzo beans or 1 can of garbanzo beans drainedOptional
2small Mexican squash or zucchinisliced or cubed
⅓head of cabbage cut in large cubes
1large plantain cut in slicesoptional
2small white potatoes peeled and cubed
2sprigs of fresh mint
6sprigs of cilantro
Enough water to cover the meat and vegetables
Salt to taste
For the sauce “recaudo”
2medium size tomatoes cut in cubes
2garlic cloves chopped
¼cuponion chopped
TO SERVE
Chopped cilantro
1Lime cut into wedges
1serrano pepper finely choppedOptional. This is a personal preference
Corn tortillas
Instructions
Cook the Meat
In a large soup pot, place the chunks of meat and bones, corn, onion, garlic, and herbs if you prefer to tie the herbs together.
Add water and boil, then turn the heat to low. After about 20-to 30 minutes, skim the foam and fat off and continue simmering the broth for about 2 hours or until the meat is tender.
Remove the garlic, onion, and herbs to leave a clear broth.
Tomato sauce (Recaudo)
Meanwhile, if you are adding the tomato sauce(Recaudo), place the ingredients in your blender with ¼ cup of water and puree.
Add the tomato sauce to the broth.
Cook the vegetables and simmer
Return the broth and meat to a simmering point and add the carrots and chayote; cook for about 15 minutes; add the potatoes and keep cooking for 10 more minutes making sure vegetables are still al dente.
Add the rest of the vegetables and recaudo if you choose to use it, salt to taste, and let it simmer until all the vegetables are cooked about 10 more minutes.
It is important to cook the vegetables in stages to avoid overcooking some of them.
Serve in large bowls and garnish with cilantro. Place on your table along with warm corn tortillas, fresh chopped cilantro, and lemon wedges.
Notes
I cooked the meat in a pressure cooker first for 35 minutes, then removed the meat and skimmed off the broth. You can also use you INSTANT POT.
If you have the time, cook the meat and broth a day ahead to remove the fat when the broth gets cold.
Additional spices can be added according to your personal taste like extra garlic, and bay leaves.