• Place chuck roast chunks, oxtail, beef stock, and water in a large stockpot. Cover; bring to a boil. Skim off any foam that rises to the top. Reduce heat to simmer.
• Stir in bay leaves, garlic head, whole onion, one cored plum tomato, Anaheim pepper, cilantro, and guajillo chilies. Cover. Simmer for 2 hours or until meat is tender.
• Sauce: Remove onion, garlic, tomato, Anaheim pepper, guajillo chilies, and bay leaves from the pot. Squeeze garlic cloves out from the root end, discarding any remnants of the peel. Place garlic cloves in a blender. Add onion, tomato, Anaheim pepper, guajillos, the remaining 2 tomatoes, and the remaining 1 teaspoon salt to the blender. Cover. Blend on high speed until completely smooth. Set aside.
• Drain and rinse canned pinto beans.
• Stir in hominy, beans, oregano, and 1 tablespoon of the salt. Add the blended sauce that was set aside*. Cook 30 minutes longer or until hominy is tender.
• Salt to taste
• Place soup in serving bowls, and top with salsa and chiltepins.

Sauce instruction

• Squeeze garlic cloves out from the root end, discarding any remnants of the peel. Place garlic cloves in a blender. Add onion, tomato, Anaheim pepper, guajillos, the remaining 2 tomatoes, and the remaining 1 teaspoon salt to the blender. Cover. Blend on high speed until completely smooth.