Mole de Olla

Add the beef shank in a pot and season it with salt and black pepper; add the garlic, onion, jalapeño, and bay leaf and cover with water; cook on medium heat for about 20 minutes. To make the salsa, add all the ingredients in a pot, cover with water, cook for about 15 minutes, and blend it well. Remove any foam or stuff that could be floating on the broth, and the garlic, onion, jalapeño, and bay leaf to leave a clean broth; strain the salsa to the pot and add the potatoes, corn, carrots, chayote, and cook for 10 minutes, then add the zucchini, green beans, and epazote, cook for five minutes and serve with cilantro on top.