Prepare the meat

• Cut the chuck roast into 2 to 3 inch pieces.
• Rinse the chuck roast, short ribs and beef shank under cold water until the excess blood is gone and the meat looks clean.

Start the broth

• Bring the water to a simmer over medium heat in a large pot.
• Lower each piece of meat in slowly to avoid splashes.
• Season with the salt and add the halved head of garlic and the whole onion with its root left on.

Skim the foam

• Cover the pot and watch for foam rising to the top.
• Skim the foam off every few minutes, rinsing the bowl and spoon in between so the foam doesn't go back into the broth.

Simmer the meat

• Bring the pot to a boil, then reduce the heat.
• Simmer on medium low until the meat is nice and tender.

Prep the vegetables

• Cut the corn, carrots and unpeeled potatoes and keep them in one bowl (hard vegetables).
• Cut the zucchini, chayote and cabbage and keep them with the cilantro in a second bowl (soft vegetables).

Cook the hard vegetables

• Add the corn, carrots and potatoes to the pot.
• Cook until they start to soften.

Add the soft vegetables

• Add the zucchini, chayote, cabbage and cilantro.
• Cook for another 10 minutes, then turn off the heat so the vegetables don't turn mushy.

Serve

• Ladle the caldo into bowls with the meat and vegetables.
• Top with rice, a squeeze of lime and salsa verde, and serve with a taco on the side.