Paleo Mexican Caldo de Res

Warm your soul with this hearty and nourishing Paleo Mexican Caldo de Res, a delicious spin on the classic beef and vegetable soup! This recipe features melt-in-your-mouth bone-in beef shanks simmered to perfection alongside a colorful medley of fresh vegetables, including carrots, zucchini, potatoes, and cabbage, all steeped in a fragrant broth enhanced with garlic, onions, and a splash of lime juice. Perfect for those following a paleo lifestyle or anyone craving a wholesome, gluten-free meal, this comforting dish is packed with nutrient-dense ingredients and rich in flavor. Garnish with creamy avocado slices and fresh green onions for the ultimate finishing touch, and enjoy a bowl of this satisfying paleo-friendly soup that’s perfect for any season!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 2 pounds beef shank, bone-in
• 1 tablespoon sea salt
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 3 large carrots, peeled and cut into large chunks
• 2 medium zucchini, cut into large chunks
• 2 medium potatoes, peeled and cut into large chunks
• 1 small green cabbage, cut into wedges
• 3 medium tomatoes, chopped
• 0.5 cup cilantro, chopped
• 12 cups water
• 2 tablespoons fresh lime juice
• 1 avocado, sliced (optional for serving)
• 2 green onions, chopped (optional for garnish)

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil over medium-high heat.

Step 2

Add the beef shanks and sear them for about 4-5 minutes on each side until browned.

Step 3

Season with salt and add the chopped onion and minced garlic. Cook for another 2 minutes until the onion is translucent.

Step 4

Pour in the 12 cups of water, making sure the beef is fully submerged. Bring to a boil.

Step 5

Reduce the heat to a simmer and cover the pot. Cook for about 90 minutes, occasionally skimming off any foam that forms at the surface.

Step 6

After 90 minutes, add the carrots, potatoes, and tomatoes to the pot. Cover and simmer for another 20 minutes.

Step 7

Add the zucchini and green cabbage wedges to the pot. Cover and continue to simmer for an additional 15 minutes until all vegetables are tender.

Step 8

Taste and adjust the seasoning with more salt if necessary.

Step 9

Stir in fresh lime juice and chopped cilantro just before serving.

Step 10

Serve hot, garnished with sliced avocado and green onions if desired.

Nutrition Facts

Serving size	(5998.2g)

Amount per serving	% Daily Value*
Calories	2839.6

Total Fat 134.4g	0%
Saturated Fat 47.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 635.0mg	0%
Sodium 7940.8mg	0%
Total Carbohydrate 170.8g	0%
Dietary Fiber 40.6g	0%
Total Sugars 52.4g
Protein 238.5g	0%

Vitamin D 0IU	0%
Calcium 794.5mg	0%
Iron 35.1mg	0%
Potassium 8348.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.5%

Protein: 33.5%

Carbs: 24.0%