Boil the beef

• Place the beef shank and chuck roast in a stockpot with the onion, garlic and salt.
• Cover with water and bring to a boil, then simmer until the meat is tender.

Prepare the chile salsa

• Boil the guajillo and ancho chiles in a saucepan until softened.
• Transfer the chiles to a blender with water and chicken bouillon, then blend until smooth.

Add the hominy

• Skim and clean the broth, removing any impurities.
• Add the drained hominy to the pot.

Simmer with the salsa

• Pour the blended chile salsa into the pot and add the bay leaves.
• Let it come to a full boil and simmer so the flavors come together.

Serve

• Ladle the pozole into bowls and enjoy hot.