Pollo en Mole

Place the Chicken thighs in a large pot with 1000 grams of Chicken broth and 5 grams of Salt. Bring to a boil, then reduce heat and simmer until the Chicken thighs are cooked through and tender, about 45 minutes. Remove chicken and set aside, reserving the broth.

Carefully remove stems and seeds from the Ancho chiles, Guajillo chiles, Pasilla chiles, and Chipotle Morita chiles. Toast the chiles lightly in a dry comal or skillet over medium heat for 30 seconds per side until fragrant, being careful not to burn them. Place the toasted chiles in a bowl and cover with hot water to rehydrate for 20-30 minutes.

While chiles rehydrate, roughly chop 150 grams of the White onion and 20 grams of the Garlic cloves. Roast the Tomatillos, chopped White onion, and chopped Garlic cloves on a comal or baking sheet until softened and slightly charred.