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Ingredients

• 1 3-pounds  beef shank with bone cut into 1-to 2-inch-thick pieces
• 2 tablespoons  olive oil
• 1 large  onion, cut into 1/2-inch dice
• 2   garlic cloves, minced
• 3 cans (14 ounces each)  beef broth
• 3 cans (11 ounces each)  tomatillos
• 2 tablespoons  fresh lime juice
• 1/2 teaspoon  ground cumin
• 2   poblano chiles, roasted, peeled, seeded and cut into 1/2-inch squares
• 3   thin carrots, cut into 1/2-inch thick rounds
• 3   celery stalks, cut into 1/2-inch thick slices
• 1   chayote or summer squash, peeled and cut into 1/2-inch dice
• 1/4 cup  coarsely chopped fresh cilantro
• 1/2 cup  crumbled queso blanco cheese
•   Restaurant-style tortilla chips, for serving (optional)

Description

Poblano Peppers, Tomatillos, And Cumin Add South Of The Border Flavor To This Beef Soup. Top With Mexican Cheese And Serve With Tortilla Chips For Dinner.

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