In a large pot, add the ribs, chamberete, and corn. Toss in chopped onion, the whole garlic clove, and season with salt. Cover with water and bring to a boil.

Once the meat is partially cooked, add sliced carrots and chayote to the pot. Simmer for about 5 minutes.

Stir in the zucchini and green beans next; these will keep their crunch when added later in the cooking process.

In a skillet, lightly toast the guajillo and pasilla chiles, being careful not to burn them. Blend these with a garlic clove, a piece of onion, and some cloves until smooth.

Strain this mixture and incorporate it back into the pot. Add epazote, diced tomatoes, and beef broth. Adjust the salt to your taste.

Let everything meld together for a final simmer, and voila, your stew is ready to be savored!