Salsa Verde
Tomatillo sauce
1 lb. (10-12 med.) Tomatillo’s, husked and rinsed
3 Serrano chili’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 you’re going to use pork, you simmer your braised pork in the sauce till nice and tender.