Mole de Caderas

Place the goat hip bones (caderas) and goat ribs in a large pot with 2000 grams of water and 10 grams of salt. Bring to a boil, then reduce heat and simmer until the goat meat is very tender, about 2-3 hours. Skim any foam that rises to the surface. Reserve the goat meat and 1000 grams of the cooking broth.

While the goat meat simmers, prepare the chiles. Remove stems and seeds from the dried ancho chiles, dried guajillo chiles, dried pasilla chiles, and dried morita chiles. Lightly toast the chiles in a dry comal or skillet until fragrant, being careful not to burn them. Transfer the toasted chiles to a bowl and cover with hot water to rehydrate for 20 minutes.

Roast the tomatillos, Roma tomatoes, 150 grams of white onion (cut into quarters), and 30 grams of garlic cloves on a comal or baking sheet until softened and slightly charred.