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Nayarit's hearty beef or pork soup with vegetables — no cats involved, just a colorful local name. This protein-rich, healthy family soup delivers warming comfort with robust, traditional flavors.
Place the beef shank or pork shoulder in a large stockpot and cover with 12 cups of water. Add the onion, garlic cloves, bay leaves, and black peppercorns. Bring to a gentle boil over medium-high heat, then immediately reduce to a low simmer and skim foam as it rises for clear broth.
Simmer the meat uncovered on low heat for 1.5 hours, or until tender and flavorful. Periodically check and add hot water if needed to maintain volume.
Cut the potatoes, carrots, chayote, corn, cabbage, and zucchini into large chunks. After 1.5 hours of simmering, add carrots, potatoes, chayote, and corn to the pot. Cook for 20 minutes on a gentle simmer.
Add the cabbage and zucchini with the oregano and salt. Continue simmering for another 10–15 minutes, until all vegetables are just cooked through but not mushy.
Remove the bay leaves and taste; adjust seasoning with additional salt if needed. Serve hot, ensuring each bowl gets a generous portion of meat, vegetables, and broth.
