Boil the beef

• Place the beef in a stockpot with water, the onion, garlic and bay leaves.
• Bring to a boil and skim off the foam and excess impurities that rise to the surface.

Toast and soften the chiles

• Toast the guajillo and pasilla chiles until fragrant.
• Soak them in hot water until softened.

Blend the red sauce

• Blend the drained chiles with a little of the cooking water until smooth.
• Strain the sauce through a sieve.

Cook the pozole

• Add the hominy and the red sauce to the pot with the beef.
• Season with salt and let it boil until the broth comes together and the meat is tender.

Serve

• Ladle the pozole into bowls and enjoy hot.