Fill large pot with water to about 1/2 ways. Bring to a boil.

Rinse your meat well and hydrate it while the water boils. This will help your meat release the blood and will make your caldo more clear.

Once the pot has boiling water, add all the meat, one by one to avoid any burns. And cook on high for about 2 hours and keep it covered. Add 1 large spoonful of salt.

Meanwhile wash your veggies and cut your potatoes in about 3-4 pieces each potato. Peel carrots and slice into smaller pieces, pero and remove hairs from sweet corn and brake in half, slice the chayotes in halves the hot dog way, and then again in another half, making each chayote into 4 pieces, slice all the squash into about 2 inch rolls (like sushi), cut your cabbage into 4 pieces (the long way) set all veggies aside.

2 hours after meat has been salted and cooking, add all veggies to the pot starting with the potatoes. And ending with the squash. Cover and cook on medium for another 30 minutes.

2.5 hours later, turn off pot and Serve hot with salsa de molcajete, limon, and tortillas👌🏼 Enjoy!