2 pounds of beef chuck roast cut into cubes browned with half the garlic.
4 quarts of beef stock
4 bay leaves
1tbsp oregano
1tbsp cilantro
1tsp cumin
1/2 onion
6 cloves of garlic minced finely
6 cups of white hominy drained and rinsed
Red Sauce
1 large onion
2 Roma tomatoes
5 ancho chilies
10 arbol chilies
1 chili negro
