- (4 quarts) water
- (2 lbs) Short Ribs
- (1 pound) Stew Meat
- (1 medium) white onion (quartered)
- (8 large) garlic cloves
- (to taste) salt
- (3 (15 oz) cans) white hominy (drained and rinsed)
- (5) guajillo peppers (cleaned, seeded, deveined)
- (5) ancho peppers (cleaned, seeded, deveined)
- (6) garlic cloves
- (1 medium) white onion (chopped)
- (1/2 tsp) oregano
- (2 Tbsp) vegetable oil
- (to taste) salt
- (1 head finely shredded) cabbage
- (1 1/2 cup) onions (finely chopped)
- (to taste) ground chile piquin
- (1 1/2 cup) radishes (sliced)
Heat water in a large stock pot. Add stew meat, ribs, onion, and garlic. Bring to a boil, then lower the heat and let simmer, partially covered for 2 and a half hours or until meat is tender. When meat is near done, season with salt. As meat cooks, you can skim the top layer of fat from the pot with a ladle. Add water if needed to maintain broth level.
Remove beef, onion, and garlic from broth, but keep broth in pot. Trim excess fat and remove meat from bones. Shred meat. Discard bones.
Now to make sauce, soak the auncho and guajilo peppers in water just enough to cover for 25-30 minutes until soft.
Use a blender or food processor to blend peppers, garlic cloves, onion, and oregano, adding some of the water they were soaking in. Puree until smooth.
Heat oil in a large skillet over medium-high. Add the pepper puree and salt to taste, stirring constantly. Reduce heat to medium-low, simmer, about 25 minutes.
Using a strainer, add the sauce to the broth. Bring to a boil and add the meat. Simmer gently about 10 minutes. Stir in white hominy, seasoning with salt and pepper. Simmer until heated through.
Serve Pozole in large soup bowls and place garnishes on the side.
Garnish with cabbage, onions, ground chile piquin, radishes, oregano, tortilla chips, lime, and/or avocado.