Mole Prieto

Place the pork shoulder in a large pot with 100g of white onion, 25g of garlic cloves, and 10g of salt. Cover with water and bring to a boil. Reduce heat and simmer until the pork shoulder is very tender, about 90-120 minutes. Remove pork shoulder, shred or cut into large pieces, and set aside. Strain and reserve the cooking liquid.

Carefully toast the chile mulato, chile pasilla, chile ancho, and chile chipotle meco in a dry comal or skillet over medium heat for a few seconds per side until fragrant. Be careful not to burn them, as this will make the mole bitter. Remove stems and seeds from the chiles.

Place the toasted chiles in a bowl and cover with hot water. Let them rehydrate for about 20-30 minutes until soft.