Sopa de Verdolagas con Cerdo

Place the Pork shoulder in a large pot with 100g of White onion, 15g of Garlic cloves, and 5g of Salt. Cover with water and bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until the Pork shoulder is very tender. Remove the Pork shoulder, shred or dice it, and set aside. Strain and reserve 1.5 liters of the cooking broth.

Lightly toast the Guajillo chiles and Ancho chiles on a dry comal or skillet over medium heat for 30 seconds per side, being careful not to burn them. Transfer the toasted chiles to a bowl and cover with hot water; let them rehydrate for 20 minutes.

While the chiles rehydrate, roast the Tomatillos, remaining 50g of White onion, and remaining 15g of Garlic cloves on the comal until softened and slightly charred in spots.