Sear the Meat: Chop the chuck roast into 2 inch chunks, pat the roast and the short ribs dry, sprinkle with salt and pepper, then sear in a large dutch oven/pot with the avocado oil over medium high heat. Sear for 2-3 minutes then turn to continue searing all sides of the meat. Work in batches until all the meat is seared. Do not crowd the pot during this step.

Combine Ingredients: In the same large pot add all of the seared meat, onion, garlic, carrots, bay leaves and dried peppers, pour in the beef broth. Cover with water. (This uses my large 7 qt pot and fills it to the top!)

Add Seasonings: Add chicken bouillon, oregano, cumin and salt, stir to combine. Bring to a boil.

Skim: After 30 minutes, skim the top of the pot to remove impurities from the bone cooking out. (will look like little bits of foam on the top)

Blend Peppers: Remove the peppers (should be softened), onion, garlic and carrots and place in a blender or food processor. Blend until smooth, add up to ¼ cup of broth if needed to help get a smooth consistency.

Strain: Strain the peppers if needed to remove bits of skin (if using a high powered blender this step is not necessary).

Combine: Add the blended peppers into the broth and stir to combine.

Simmer: Cover and continue to simmer for about 3 hours or until meat is tender and easily shredding on it’s own. (remove lid and give a stir every 40 minutes or so. Can also taste the broth once the meat is cooked through and adjust seasonings as needed).

Reserve Grease: Skim the grease from the top of the broth

Serving: Remove the meat from the broth and cut into large chunks for serving. Remove any bones.

Serve in bowls as a stew topped with fresh diced cilantro, white onion and a squeeze of lime juice.