1 lb. (10-12 med.) Tomatilloâ€™s, husked and rinsed
3 Serrano chiliâ€™s, or 1 jalapeno, stemmed
1 medium White onion, sliced
3 large Garlic cloves, peeled and finely chopped
1/3 C Fresh cilantro, chopped (plus 2 sprigs, save sprigs for garnish)
Roast tomatillos and chilies on a baking sheet 4 inches from very hot broiler or over hot grill until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast on the other side for 4-5 minutes more will give you splotchy blackened and blistered tomatillos and chilies that are soft and cooked through. Cool, and then transfer everything to a food processor or blender, being careful to scrape up all the delicious juice that has run out onto the baking sheet. Process until smoothly pureed.
At this point if youâ€™re going to use pork, you simmer your braised pork in the sauce till nice and tender.