Chicken stew with nopales

Dice the fresh nopales into 1.5 cm squares. Place them in a pot with water, 5 grams of kosher salt, and a quarter of the white onion. Bring to a boil and cook for 15-20 minutes, or until tender and the mucilage has dissipated. Drain thoroughly and rinse with cold water. Set aside.

Pat dry the chicken thighs and chicken drumsticks. Season them with 5 grams of kosher salt and the black peppercorns. In a large pot or Dutch oven, heat 20 grams of lard over medium-high heat. Sear the chicken thighs and chicken drumsticks until golden brown on all sides.

Add 500 grams of chicken broth to the pot with the seared chicken. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until the chicken is tender and cooked through. Remove the chicken from the pot, reserving the cooking liquid. Once cool enough to handle, shred the chicken thighs and chicken drumsticks, discarding bones and skin.