Method

• An alternative to making this sauce is to make a batch of my Picante Verde and use that
• Chop your meat into 1″ cubes, season with salt and pepper
• Brown the meat in your dutch oven or another pan in batches.
• If you are using the dutch oven, remove one batch and set aside in a bowl, if you are using another pan, put all cooked meat into your dutch oven or instant pot
• While browning your meat, cut the onion and peppers in half, deseed your peppers, and peel your tomatillos
• Boil all of your vegetables in the large stockpot until tomatillos are done (about 8 minutes of a rolling boil)
• Take all of the vegetables and place in blender, add in ~1tbsp of salt as well as the 2 tbsp of crushed garlic to the blender
• Blend until smooth, this may take a few batches
• Optionally, strain your sauce mixture to remove seeds. This does not impact flavor as much as appearance and I hardly ever do it
• Add the sauce to your meat. If using instant pot, put on stew setting for 1.5 hours. If using dutch oven, cook on low for at least 3 hours
• Serve over rice and our homemade beans, or put in burritos or even over scrambled eggs