Directions

• To a large pot, add the beef ribs or hind shank, onion, garlic, bay leaves, carrot, celery and peppercorns. Fill with water, at least 3 inches above meat. Season with salt, to taste. Add the cilantro. Bring to a boil, reduce to a simmer and cook for 1 1/2 -2 hours or until meat is tender. Skim the foam off the top as it cooks.
• While the beef is cooking, preheat a skillet or comal to medium heat. Once hot, place the chile guajillo onto hot surface. Toast 1 or two at a time so they don't burn on you. Using a metal spatula, gently press down to speed up the toasting process. Toast for just a few seconds per side. They should change in color, slightly and become aromatic. Remove from heat and transfer to a pan of simmering water. Cook for 10 minutes. Let steep for another 10 minutes.
• Drain the water from the chile guajillos and transfer the chile to the blender. Add 2 cups of fresh water, pinch of oregano and salt to taste. Blend on high until smooth. Set aside.
• Remove all of the solids from the soup, minus the beef ribs. Strain the chile sauce through a wire mesh strainer directly into the soup. Add in 1 1/2 full teaspoons of Mexican oregano. Bring to a boil. Add the hominy and reduce heat to a simmer. Cook for another 30 minutes. Taste for salt. Serve into large bowls, adding 2 ribs per bowl. Garnish to your liking. Yields 4 hearty servings or 6-smaller servings.