Chicken Pipián Verde

Place the Chicken thighs and drumsticks in a large pot and cover with water. Add half of the White onion and 20 grams of the Garlic cloves, along with 5 grams of Salt. Bring to a boil, then reduce heat and simmer for 30-40 minutes until the Chicken thighs and drumsticks are cooked through and tender. Remove chicken and set aside. Strain and reserve 750 grams of the chicken broth.

In a dry skillet over medium heat, toast the Pumpkin seeds, stirring constantly, until they are lightly golden and begin to pop. Be careful not to burn them. Remove from skillet and set aside.

On a comal or baking sheet, roast the Tomatillos, Jalapeño peppers, Serrano peppers, the remaining White onion, and the remaining Garlic cloves until softened and lightly charred. This will take about 10-15 minutes, turning occasionally.