Rinse pork with cold water until clean. Add pork to a pot and put enough cold water so the pork is barely covered with water. Turn on the heat to medium and bring to a boil then cover with a lid and let it go for 25 mins.

In the meantime, rinse your tomatillos and serranos and place them in a small pot with enough water to cover them. Turn the heat on to medium-high and let it come to a boil. They’ll be ready when they go from a bright green color to a off green color. About 8-10mins. Remove from heat.

To a blender add onion, garlic, cilantro, chicken bullion, salt, ¼ cup of water, cooked tomatillos and serranos and blend for about a minute. Taste and add salt if needed. Set aside.

For the pork, after 25 mins remove the lid, keep boiling and let all the water evaporate. This can take about 15mins or more. Once all the water has evaporated, you’ll be able to fry the pork in its own fat. Make sure to stir often so each piece is browned evenly.

Once the pork is golden brown, pour in the salsa verde and simmer for 10 mins.

Taste for seasoning and its ready! Serve with rice and tortillas.