Whole30 Mexican Caldo de Res

Transform your mealtime with this vibrant and hearty Whole30 Mexican Caldo de Res, a traditional beef and vegetable soup inspired by authentic Mexican flavors and tailored to fit your Whole30 lifestyle goals. Loaded with nutrient-packed veggies like chayote squash, zucchini, and cabbage, and simmered with tender, fall-off-the-bone beef shanks for hours, this nourishing dish is both wholesome and comforting. The robust, savory broth is brought to life with fresh cilantro and a zesty squeeze of lime, while optional jalapeño slices add the perfect kick of heat. Perfect for cozy dinners or meal prep, this satisfying one-pot recipe is naturally gluten-free, dairy-free, and Paleo-friendly, making it an ideal addition to your healthy eating routine. Serve it piping hot and enjoy a flavorful, guilt-free indulgence that celebrates the essence of Mexican cuisine!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 pounds bone-in beef shanks
• 10 cups water
• 2 teaspoons sea salt
• 0.5 teaspoons black pepper
• 2 medium onions, diced
• 4 garlic cloves, minced
• 2 celery stalks, chopped
• 1 large carrot, chopped
• 1 zucchini, chopped
• 1 medium red potato, chopped
• 1 medium chayote squash, chopped
• 0.5 small cabbage, chopped
• 0.5 cup fresh cilantro, chopped
• 4 lime wedges
• 1 jalapeño, optional

Directions

Step 1

Rinse the beef shanks under cold water, ensuring any excess blood is washed away.

Step 2

In a large pot, add the beef shanks and pour in 10 cups of water. Bring to a boil over high heat.

Step 3

Remove any foam or impurities that rise to the surface using a slotted spoon.

Step 4

Lower the heat to medium-low and add sea salt, black pepper, and the diced onions. Simmer uncovered for about 1 hour or until the meat begins to tenderize.

Step 5

Add the minced garlic, chopped celery, carrot, zucchini, red potato, and chayote squash to the pot. Continue to simmer for an additional 45 minutes to 1 hour until the vegetables are tender.

Step 6

Add the chopped cabbage and simmer for another 20-30 minutes, until the meat is very tender and falling off the bone.

Step 7

Taste the broth and adjust seasoning with more salt if needed.

Step 8

Serve the Caldo de Res hot, garnished with fresh chopped cilantro and a squeeze of lime juice. Optionally, add slices of jalapeño for some heat.

Step 9

Enjoy this wholesome and deliciously flavorful soup, keeping within your Whole30 dietary goals.

Nutrition Facts

Serving size	(4462.8g)

Amount per serving	% Daily Value*
Calories	2307.4

Total Fat 102.5g	0%
Saturated Fat 41.1g	0%
Polyunsaturated Fat 0g
Cholesterol 725.7mg	0%
Sodium 5541.5mg	0%
Total Carbohydrate 90.2g	0%
Dietary Fiber 21.5g	0%
Total Sugars 23.8g
Protein 251.0g	0%

Vitamin D 0IU	0%
Calcium 519.7mg	0%
Iron 29.7mg	0%
Potassium 5638.0mg	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: 40.3%

Protein: 43.9%

Carbs: 15.8%