Ingredients :
• OLIVE OIL
• 2 POUNDS BOTTOM ROUND OR CHUCK ROAST, SLICED INTO 2-INCH PIECES
• 1/2 TEASPOON SALT
• 1/2 TEASPOON PEPPER
• 1/2 TEASPOON GARLIC POWDER
• 10 CUPS WATER
• 2 BAY LEAVES
• 8 CLOVES GARLIC, PLUS 4 CLOVES SEPARATED
• 12 GUAJILLO OR NEW MEXICO PEPPERS, STEMS AND SEEDS REMOVED
• 1 MEDIUM WHITE ONION DICED
• 4 CLOVES RESERVED GARLIC MINCED
• 1 TO 2SERRANO PEPPERS MINCED
• 2 ROMA TOMATOES DICED
• 1 CHAYOTE SQUASH SLICED INTO 1-INCH PIECES
• 4 LARGE CARROTS SLICED THICK
• 1½ TEASPOONS CRUSHED MEXICAN OREGANO
• 1½ TEASPOONS DRIED EPAZOTE OPTIONAL
• * STOP HERE, COOK FOR 30 MINUTES, THEN ADD REMAINING VEGETABLES
• 1/2 POUND GREEN BEANS SLICED
• 1 POBLANO PEPPER DICED
• 1 RED BELL PEPPER DICED
• 1 MEDIUM CALABAZA (ZUCCHINI) SLICED
• 8 CORN NIBLETS
• 1/3CUP CHOPPED CILANTRO
• 1½ CUPS WATER
• 1 TEASPOON BEEF BOUILLON OR 1 TABLESPOON BEEF SOUP BASE
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS