Directions

• Slice the beef into 1-2 inch pieces and transfer to a large pot. Add the water and remaining ingredients listed. Bring to a boil, skimming the foam off the top when needed. Reduce to a steady simmer and continue cooking for 2 hours or until beef is tender.
• While beef is cooking prep chile sauce and vegetables.
• For Chile Sauce: Remove the stems and seeds from dried chiles. Transfer all ingredients for sauce to a sauce pan. Cover with water and bring to a boil. Reduce to a simmer and cook for 10 minutes. Using a slotted spoon, transfer ingredients to a blender. Add 1 cup of fresh water and salt to taste. Blend on high until very smooth. Strain the sauce through a wire mesh strainer and set aside.
• Prepping Vegetables: Slice the vegetables into desired size. I like the more traditional large pieces of vegetables in my soup. You can slice smaller, if you like.
• Once beef is tender: Using a slotted spoon, remove the onion, garlic, bay leaves and peppercorns from beef stock. I find it easier to remove the beef first before I do this.
• Add beef back in and heat to medium. Add strained chile sauce, epazote,  oregano and reserved onion. Cook for 10 minutes. Taste for salt. I like to add the vegetables in this order. Add carrots, potatoes, green beans, poblano and bell pepper. Cook for 20 minutes. Then add, the corn, calabaza, tomatoes and cilantro. Serve in large bowls and garnish with fresh toppings.