Step 1

In a large soup pot, place the chunks of meat and bones, onion, garlic, and herbs if you prefer to tie the herbs together.

Step 2

Add water and boil, then turn the heat to low. After about 20-to 30 minutes, skim the foam and fat off and continue simmering the broth for about 2 hours or until the meat is tender.

Step 3

Remove the garlic, onion, and herbs to leave a clear broth.

Step 4

Meanwhile, if you are adding the tomato sauce(Recaudo), place the ingredients in your blender with ¼ cup of water and puree.

Step 5

Add the tomato sauce to the broth.

Step 6

Return the broth and meat to a simmering point and add the carrots and chayote; cook for about 15 minutes; add the potatoes and keep cooking for 10 more minutes making sure vegetables are still al dente.

Step 7

After, add the potatoes and keep cooking for 10 more minutes making sure vegetables are still al dente.

Step 8

Add the rest of the vegetables and recaudo if you choose to use it,  salt to taste, and let it simmer until all the vegetables are cooked about 10 more minutes.

Step 9

It is important to cook the vegetables in stages to avoid overcooking some of them.

Step 10

Serve in large bowls and garnish with cilantro. Place on your table along with warm corn tortillas, fresh chopped cilantro, and lemon wedges.