Combine ingredients for the broth. Rinse beef and place in the largest soup pot you own. Add onion, tomatillos, tomatoes, garlic, salt, cumin, oregano, bay leaves, black pepper and water. Bring to a boil, then reduce heat to low. Skim any foam that comes to the top and cover.

Simmer then add divide beef into smaller pieces. Let broth gently simmer for 2 hours or until beef is falling off the bone.

At this point you can strain the broth for a completely clear soup or remove the beef and blend the broth with a stick blender or in a conventional blender. This will give the broth extra flavor but it won't be clear anymore. The third option is to leave it as is for a more rustic soup. Once beef is cool enough to handle, remove the bones and divide meat into large pieces.

Add vegetables. Add celery, carrots and potatoes and let cook until they are just tender, about 20 minutes. Add sweet corn, green beans, and squash, and cook until they are cooked, but not mushy, about 5 minutes more.

Season. Taste and add more salt if needed (I ended up adding 2 more tablespoons).

Serve. Serve in large bowls with lime wedges, hot sauce, sliced jalapeños, and warm tortillas on the side.