Bring 6 quarts of water to a boil over high heat in a 8 quart stockpot. Remove the neck and giblets from the chicken. Add the chicken, neck and giblets to the boiling water. Return to a boil, and cook 15 minutes. Cover, remove from heat, and let stand for 20 minutes.
Transfer the chicken to a plate, reserving the broth in the stockpot; discard the neck and giblets. Cover and chill until the chicken is cool enough to handle. (about 30 minutes).
Meanwhile, combine tomatillos, next 3 ingredients and 2 1/2 cups of the broth in a medium saucepan. Bring to a rolling boil over medium-high heat, and cook, stirring occasionally for 20 minutes or until the garlic is very soft.
Skin, bone, and shred the chicken, reserving bones, skin and any juices. Cover and chill the chicken until ready to use. Return the skin, bones and juices to the broth in the stockpot. Bring to a rolling boil over medium-high heat; cook 30 to 45 minutes or until the bones begin to separate. Pour the mixture through a fine wire-mesh strainer into a large bowl, discarding solids. Return to the pot. Skim the fat from the broth. Bring broth to a simmer over medium-high heat.
Process the tomatillo mixture in a blender or food processor until smooth. Stir into the broth. Add crushed tomatoes and the next 5 ingredients, stirring until blended; bring to a boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, for 1 hour.
Meanwhile, soak chiles in 1/2 cup hot water in a small bowl for 30 minutes. Drain, reserving soaking liquid. Process chiles and 2 to 3 tablespoons soaking liquid in a blender or food processor until smooth.
Stir 2 teaspoons salt and pepper to taste into the broth. Pour the chile mixture through a fine wire-mesh strainer into the broth, discarding solids. Stir in shredded chicken, and simmer 15 minutes. Serve with lime wedges and garnish as you wish.