Pipian Verde con Pollo

Place the Chicken thighs in a large pot with 1500 grams of Water and 5 grams of Salt. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the Chicken thighs are cooked through. Remove the Chicken thighs, shred the meat, and set aside. Reserve 750 grams of the chicken broth.

In a dry comal or heavy skillet over medium-high heat, toast the Pepitas, stirring constantly, until they puff up slightly and turn light golden, about 5-7 minutes. Be careful not to burn them. Remove from heat and set aside.

On the same comal or skillet, roast the Tomatillos, Serrano chiles, 100 grams of White onion, and 20 grams of Garlic cloves until softened and lightly charred in spots, turning occasionally. This will take about 10-15 minutes.