Best Beef Pozole Rojo

• 1 ½ pounds chuck roast trimmed (see note #1 below) fat trimmed off and cut in 1 ½" chunks
• 1 to 1 ½ pounds bone-in shank center cut with bone (see note #2 below)
• 1 large white onion remove outer skin but keep it whole (do a cross cut one the top of the onion only to help release the flavors)
• 1 whole garlic head cut a little bit of the top
• 12 cups of hot water (plus more as needed) about 3 liters
• 2 cup prepared red sauce (or more to taste) ingredients to make below
• 1 teaspoon dried oregano
• 2 to 3 bay leaf
• 2 beef bullion cubes
• 2 tablespoon kosher salt
• 1 tablespoon ground black pepper
• 6 lbs & 12 oz can Mexican style hominy drained and rinsed

Red Sauce (chile colorado) - Makes 2 cups

• 3 dried chile guajillos seeds removed & rinsed
• 3 dried ancho chiles seeds removed & rinsed
• ¼ medium onion (yellow or white)
• 3 garlic cloves
• ½ teaspoon oregano
• ½ teaspoon kosher salt (if using table salt use a little less teaspoon)
• 4 cups water

Garnishes

• Shredded cabbage, finely diced onion, sliced radishes, fresh cilantro, lime juice & hot sauce.