Mole de Olla

Name: Mole de Olla
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Mexican
Ingredients: 1 ½ pound RUMBA Oxtail; 1 ½ Pound RUMBA Beef shank; ½ medium white onion; 3 garlic cloves; 2 bay leaves; 2 Ancho peppers (cleaned and deveined.); 3 Pasilla Peppers (cleaned and deveined.); 1 garlic clove; ¼ medium white onion; 1 medium size tomato (about 6 oz.); 2 Epazote sprigs or 1 tablespoons of dried epazote*; Salt and pepper to taste; 2 corn cobs (each cut into 3 pieces); 1 chayote (cut in quarters); 3 small or 1 large carrot cut into large pieces about 1; 1-1/2 inches each; 3 xoconostles (peeled, cut into thick slices, and seeds removed**); 2 small size potatoes or 1 large one (optional); 2 small squashes or 1 large one cut in quarters; 6 oz. green beans; ½ white onion (finely chopped); ½ cup cilantro (finely chopped); 2 Serrano peppers (thinly sliced or chopped); 4-6 lime wedges; 2 tablespoons fresh epazote (finely chopped (optional))