Whole30 Mexican Caldo de Res
Savor the robust, homestyle flavors of this Whole30 Mexican Caldo de Res, a nourishing beef and vegetable soup that’s perfect for clean eating. Packed with tender bone-in beef shanks and a medley of vibrant vegetables including zucchini, chayote squash, cabbage, and carrots, this hearty dish delivers depth of flavor with a light and comforting broth. Seasoned simply with sea salt, black pepper, and aromatic garlic and onions, it’s a wholesome meal that stays true to Whole30 guidelines. The slow-simmering process creates melt-in-your-mouth tender meat while infusing the soup with richness. Garnish with fresh cilantro, a squeeze of lime, and optional jalapeño slices to customize your bowl with a Mexican-inspired flair. Whether you’re following a Whole30 lifestyle or simply craving a healthy and satisfying soup, this Caldo de Res is a delicious way to elevate your dinner table. Perfect for meal prep, family meals, or cozy nights in!
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Recipe Information
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
Instructions
Rinse the beef shanks under cold water, ensuring any excess blood is washed away.
In a large pot, add the beef shanks and pour in 10 cups of water. Bring to a boil over high heat.
Remove any foam or impurities that rise to the surface using a slotted spoon.
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.
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.
Add the chopped cabbage and simmer for another 20-30 minutes, until the meat is very tender and falling off the bone.
Taste the broth and adjust seasoning with more salt if needed.
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.
Enjoy this wholesome and deliciously flavorful soup, keeping within your Whole30 dietary goals.
Nutrition Facts
Calories |
2330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.5 g | 130% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 4828 mg | 210% | |
| Total Carbohydrate | 95.6 g | 35% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 26.4 g | ||
| Protein | 250.4 g | 501% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 614 mg | 47% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 5857 mg | 125% | |
*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.
