Name: Birria Pozole
Prep time: 210 min
Cook time: 90 min
Yield: 8
Cuisine: Mexicana
Ingredients: 3 guajillo chiles, rehydrated in hot water, for the sauce; 1 ancho chile, rehydrated in hot water, for the sauce; 2 cascabel chiles, rehydrated in hot water, for the sauce; 2 morita chiles, rehydrated in hot water, for the sauce; 4 tomatoes, roasted, for the sauce; 1/2 onions, grilled, for the sauce; 2 cloves garlic, roasted, for the sauce; 1/4 cups beef broth, for the sauce; 4 black peppercorns, for the sauce; 1/2 teaspoons cumin, for the sauce; 2 cloves, for the sauce; 1/2 teaspoons oregano, for the sauce; salt, for the sauce; 2 kilos beef shank, in small pieces; 1 kilo beef spine; salt; pepper; water, for the meat; 1/2 onions; 3 cups hominy corn, washed and precooked; 2 leaves bay; onion, finely chopped; cilantro, finely chopped; radish, sliced; lime, for serving

Preparation

1h 30 mins

Low

For the sauce: Blend the chiles, tomato, onion, garlic, beef broth, allspice, cumin, cloves, and oregano at medium speed, then season with salt and pepper. Set aside. Then, place the chambarete and the espinazo in a bowl, then pour the marinade sauce over the meat and refrigerate for 20 minutes.