Pepián de Res Guatemalan Beef Stew

Ingredients

• 3 lb. short ribs (preferably a combination of boneless and bone-in)
• 2 white bread slices (1½ oz.)
• 2 lb. plum tomatoes (about 6 large)
• 1 lb. tomatillos (about 16 medium), husked and washed
• 1 unpeeled medium white onion, halved
• 4 unpeeled garlic cloves
• One 2-in. cinnamon stick (see headnote), or 1 tsp. ground cinnamon
• 3 Tbsp. raw hulled pumpkin seeds (1 oz.)
• 3 Tbsp. raw sesame seeds (1 oz.)
• ½ tsp. coriander seeds
• 1 guajillo chile, seeded
• 1 pasilla chile, seeded
• 2 Tbsp. vegetable oil
• 2 lb. white potatoes (3–4 large), peeled and cut into ½-in. pieces
• 1¼ lb. chayotes (2 medium), peeled, cored, and cut into ½-in. pieces
• 1 lb. green beans (3 cups), trimmed and coarsely chopped
• 1 Tbsp. plus 1½ tsp. fine salt, plus more to taste
• 1 tsp. freshly ground black pepper

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