Tesmole Verde

Ingredients

• 1 Tablespoon lard, preferably home-rendered
• 1/2 Teaspoon salt
• 1 Cup masa, either fresh or reconstituted by mixing 1 cup masa harina with 3/4 cup water
• Small bit of chopped fresh epazote, cilantro, or hoja santa (optional)
• 4 Pounds beef shin with morrow bones, sawed by the butcher into 2-inch sections
• 2 medium-sized white onions, 4 left unpeeled
• 6 garlic cloves, 4 left unpeeled
• 2 Teaspoons salt, or to taste
• 5 large fresh or 10 dried hoja santa leaves
• 1 small bunch of cilantro
• 4 jalapeño chiles
• 1 Cup shelled fresh lima beans
• 2 ears of corn, fresh or frozen, cut into 2-inch rounds
• 1/2 Pound mature green beans, topped and tailed, strings removed if necessary
• 2 chayotes, peeled, pitted, and cut lengthwise and cut into 1 1/2-inch slices

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