Cook the beef in a pressure cooker with enough water.

Toast the pasilla chiles on a griddle, remove the seeds and veins, and soak them in hot water for 5 minutes to soften.

Blend the softened chiles with the onion, garlic, and tomatillos.

Heat a little oil in a pot over medium heat. Add the blended mixture and season.

Add the corn, squash, and green beans to the pot with the chile sauce, in order of their cooking times.

Add the cooked beef with its broth. Let it simmer for 5-10 minutes. Adjust seasoning to taste.