Birria pozole

Put four quarts of water, three tablespoons of salt, three bay leaves and a large onion in the pot; bring to a boil over high heat.

Add the short ribs and beef chuck and bring back to a boil; remove the impurities from the meat.

Reduce to medium, cover and cook one hour.

Clean the walls of the pot and remove the layer of grease from the top of the broth.

Add the cleaned ancho and New Mexico or guajillo chile pods to the broth and soak five minutes.

Transfer the chiles to the blender cup; cover halfway with broth and the rest with water (two cups).

Add white vinegar, cinnamon stick, garlic cloves and the spices; blend until smooth.

Pour the sauce into the broth, straining if needed; mix, taste and adjust salt.

Add oregano rubbed between the palms; cover and cook another hour until the meat is fully tender.

Remove the meat, the onion and the bay leaves.

Add the rinsed precooked hominy and cover; shred the meat and return it to the pot.

Cover and cook another 30 minutes.

Serve topped with lime juice, cabbage, onion, cilantro and radishes, with tostadas.