3 medium Spanish or white onions, quartered
8 medium fresh tomatillos, husked and washed
4 plum tomatoes, cored and quartered
8 whole garlic cloves, peeled
Olive oil, for drizzling
1 ancho chile (1/2 ounce), stemmed, seeded, and deveined
2 guajillo chiles (1/2 ounce), stemmed, seeded, and deveined
1 quart chicken stock (low-sodium storebought is fine)
Salt and freshly ground black pepper
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