Fresh Corn Pozole

Place the Chicken in a large pot with 100 grams of White onion, 15 grams of Garlic cloves, and 5 grams of Salt. Cover with water and bring to a boil, then reduce heat and simmer until the Chicken is very tender, about 60-75 minutes. Remove the Chicken, let it cool slightly, then shred the meat and set aside. Strain the cooking liquid and reserve it as part of the Chicken broth.

While the Chicken cooks, remove stems and seeds from the Guajillo chiles and Ancho chiles. Place them in a bowl, cover with hot water, and let them rehydrate for 20 minutes until softened.

In a separate pot, boil the Tomatillos until softened, about 10 minutes.