Manchamanteles Mole

Cut the Pork shoulder into large chunks. Place the Pork shoulder in a large pot with 10 grams of Salt, 50 grams of White onion (roughly chopped), 10 grams of Garlic cloves (smashed), and the Bay leaf. Cover with water and bring to a boil, then reduce heat and simmer until the Pork shoulder is fork-tender, about 1.5 to 2 hours. Skim any foam that rises. Once cooked, remove the Pork shoulder, reserving 750 grams of the cooking liquid as Chicken broth. Shred or cube the Pork shoulder.

Carefully toast the Ancho chiles, Guajillo chiles, Pasilla chiles, and Chipotle Morita chiles in a dry comal or skillet over medium heat for 30 seconds per side, being careful not to burn them. Remove the chiles and place them in a bowl. Cover with hot water and let them rehydrate for 20-30 minutes until softened. Drain the chiles, reserving a small amount of the soaking liquid.

On a comal or baking sheet, roast the Roma tomatoes, Tomatillos, 100 grams of White onion (cut into quarters), and 20 grams of Garlic cloves (unpeeled) until softened and slightly charred. Peel the garlic cloves.