Caldo de Res (Mexican Beef Soup)

Ingredients

• 2 pounds beef shank with bone
• 1 tablespoon vegetable oil
• 2 teaspoons salt
• 2 teaspoons black ground pepper
• 1 onion chopped
• 14 1/2 ounces diced tomatoes
• 3 cups beef broth
• 4 cups water
• 2 carrots medium, coarsely chopped
• 1/4 cup chopped cilantro fresh
• 1 potatoes quartered, optional
• 2 ears corn husks and cut into thirds
• 2 chayotes quartered, optional
• 1 head cabbage cored and cut into wedges
• 1/4 cup pickled jalapenos sliced
• 1/4 cup finely chopped onion
• 1 cup chopped cilantro fresh
• 2 lime cut into wedges
• 4 radishes quartered

Nutrition

• Calories : 250 calories
• Carbohydrate : 20 grams
• Cholesterol : 45 milligrams
• Fat : 6 grams
• Fiber : 6 grams
• Protein : 29 grams
• SaturatedFat : 1.5 grams
• Sodium : 1000 milligrams
• Sugar : 5 grams