In a Dutch oven, combine the pork ribs, rump steak, and water (add more if needed to cover the meat). Sprinkle evenly with 2 tablespoons of salt. Bring to the boil, then throw in the onion, garlic, ginger, bay leaves and fresh sprigs of oregano. Reduce heat to medium-low and simmer, uncovered, for 1 hour 30 minutes.
Using a slotted spoon or kitchen tongs, remove the onion, garlic and ginger and set aside in a separate bowl. Remove the bay leaves and oregano stems and discard. Add the “shredded” cabbage and almond flour, toss to combine. Cover and cook on medium heat for another 1 hour and 30 minutes.
While the stew is simmering, place the pepper in a large pot that has been heated over medium heat. Roast the peppers, tossing them occasionally, until they begin to smoke lightly and coat, about 5 minutes. Carefully add water to cover the pepper and bring to a gentle boil. Cook for 15 minutes. Using kitchen tongs, remove the capsicum from the liquid and set aside. Allow the chili liquid to cool slightly and set aside.
Transfer chiles and 1/2 cup cooking liquid to a blender, or to a bowl if using an immersion blender. Add the reserved onion, garlic and ginger plus a ladleful of stock from the meat pot to the blender. Process until smooth, adding more chili liquid if necessary to achieve a texture that resembles applesauce. Pour through a wire mesh strainer into a bowl, stirring and pressing down with a rubber spatula if necessary. Discard the solids.
In a small pot, heat the vegetable oil over medium heat. Carefully add the strained chili mixture to the hot oil and stir to combine. Partially cover and cook until reduced by half, stirring occasionally, about 15-20 minutes. The color will deepen into an intense greenish brown. Remove from heat and set aside.
When the meat mixture has finished cooking, remove the bones and any gristle, discard. Using a large spoon or spatula and a fork, break up the pork and beef until it resembles pulled meat. Look out for any smaller bones you may have missed and remove them. Stir in chili sauce and bring to a simmer over medium-low heat. Cook for another hour, uncovered, stirring from time to time until the mixture is reduced to a thick stew.
It is put in bowls. Garnish with diced avocado, cotija cheese and lime zest.
Note: Use a serrated knife to dice the beef. A serrated knife that makes clean, easy cuts through chilled beef.
