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Add 1.5 pounds country-style pork rib meat to a pan with enough water to cover about three-quarters of the meat
Add 2 bay leaves, ¼ white onion, 3 garlic cloves, and salt
Simmer until the pork reaches 165°F, then drain any remaining water
Continue cooking in the same pan so the pork develops char, adding cooking spray if needed
Season pork with salt, garlic powder, and pepper
Cut 5 nopales into strips and boil with 3 garlic cloves and salt until soft
Drain nopales, rinse, and boil one more time to remove excess baba
Cook a handful of tomatillos in a hot pan until charred and soft, about 20 minutes
Lightly roast 5 deseeded chile guajillos and 6 chile puyas for flavor
Roast 2 chile moritas and 2 chile de árbol for heat
Transfer charred tomatillos and roasted chiles to a blender with 4 garlic cloves and 2 cups water
Blend until smooth and salt to taste
Add sauce and nopales to the pork, mix, cover, and simmer at least 15 minutes
Adjust seasoning as needed
Cook 189 grams raw Mayocoba beans according to package instructions
Divide beans into 4 equal portions
Portion 120 grams pork per meal prep with one portion of beans and evenly distribute sauce and nopales