Mexican Tomatillo and Shredded Beef Soup

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4.67 from 3 votes

Mexican Tomatillo and Shredded Beef Soup

Warming soup is a great healthy weeknight dinner.

Prep Time20

Cook Time2 5

Total Time2 25

Course: Main Course, Soup

Cuisine: Mexican

Keyword: Mexican shredded beef soup

Servings: cups

Calories: 930kcal

Author: Tara Teaspoon

Ingredients

1 (3 lb) beef shank with bone cut into 1- to 2-inch-thick pieces
2 tablespoon olive oil
1 large onion cut into ½-inch dice
2 garlic cloves minced
3 cans (14 oz each) beef broth
3 cans (11 oz each) tomatillos
2 tablespoon fresh lime juice
½ teaspoon ground cumin
2 poblano chiles roasted, peeled, seeded and cut into ½-inch squares
3 thin carrots cut into ½-inch-thick rounds
3 celery stalks cut into ½-inch-thick slices
1 chayote or summer squash peeled and cut into ½-inch dice
¼ cup fresh cilantro coarsely chopped
½ cup queso blanco cheese crumbled
Restaurant-style tortilla chips for serving (optional)

Instructions

Rinse beef and pat dry; season well with salt. In a large pot, heat oil over high heat. Add beef and brown on all sides, 6 to 8 min. Transfer beef to a plate. Reduce heat to medium; add onion and garlic. Cook until onion is softened, about 3 min. Return beef to pot; add broth, tomatillos, juice and cumin. Reduce heat to low, cover and simmer 1 hr. Transfer beef to a cutting board and, when cool enough to handle, shred meat (discard bones) and return to pot. Add chile, carrot, celery and chayote; simmer until tender, 20 to 25 min more. Skim off fat and stir in cilantro.
Ladle soup into bowls and sprinkle with cheese. Serve with tortilla chips (if using).

Notes

Beef short ribs are an fine sub, as is ossobuco (but that can be pricey and doesn't quite have the same flavor). In a pinch you can also use chuck roast. Cut it into pieces before searing it.

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