Clemole de Pollo

Place the Chicken pieces in a large pot with 1000 grams of Water, half of the White onion, half of the Garlic cloves, and 5 grams of Salt. Bring to a boil, then reduce heat and simmer until the Chicken is tender, about 30-40 minutes. Remove the Chicken, shred the meat from the bones, and set aside. Strain and reserve the Chicken broth.

Remove stems and seeds from the Ancho chiles, Guajillo chiles, and Morita chiles. Place the dried chiles in a bowl and cover with hot water. Let them rehydrate for 20-30 minutes until softened.

While chiles rehydrate, roast the Tomatillos, remaining White onion, and remaining Garlic cloves on a comal or dry skillet over medium heat until softened and slightly charred. This should take about 10-15 minutes.