Meat in its juice

In a saucepan, combine the tomatillos, serrano chiles, 100g of white onion, 20g of garlic cloves, and 30g of cilantro stems (reserving leaves for garnish) with 500g of water. Bring to a boil and cook until the tomatillos soften and change color, about 10 minutes.

Carefully transfer the cooked tomatillos, serrano chiles, white onion, garlic cloves, and cilantro stems to a blender. Blend until very smooth. Set aside this green broth.

In a large pot or Dutch oven, cook the bacon over medium heat until crispy and golden. Remove the crispy bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pot.