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1
Add 6 quarts of water to a pot along with salt, a head of garlic, half an onion, 4 bay leaves, and beef.
2
Bring the water to a boil and let the meat come to a second boil.
3
Skim off all impurities and foam that rise to the surface of the broth.
4
Reduce the heat to medium, cover the pot, and cook for 1 hour and 45 minutes.
5
Skim off excess fat from the surface again and reserve 2 cups of broth to make the sauce.
6
Rinse 110 oz of pre-cooked hominy well and add it to the pot, stirring to combine, and continue cooking.
7
In a blender, combine 2 roasted chile poblanos, 8 roasted Hatch peppers, chile serranos or jalapenos, a handful of cilantro, 12 roasted tomatillos, half a roasted onion, 4 garlic cloves, a handful of spinach, spices, and the reserved 2 cups of beef broth.
8
Blend the mixture until it reaches a smooth consistency.
9
Skim the surface of the pot once more and pour the green sauce into the pot.
10
Mix everything together, taste for salt and adjust as needed. You may add some menudo mix, cover the pot, and cook for another 25 to 30 minutes or until the meat is tender.
11
Once the pozole verde is finished cooking, serve and enjoy.
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