As soon as the onion starts becoming soft and translucent, add the tomatillos and any juices with them. Carefully cut the tomatillos into smaller pieces with a knife and fork. Be careful not to press the knife all the way through and scratch your pan. You can also smash the tomatillos with a potato masher after you’ve cut them in half. Add the chopped jalapenos, smash them as well if using a potato masher.
Meat options for this recipe are flexible. If you don’t want to use pork meat, you can also use chicken, a chuck steak or beef stew meat.
Remove the seeds and veins from the jalapenos if you don’t want it spicy.
Additional toppings that pair well with this recipe are queso fresco, avocado, fresh lime juice, and crema Mexicana.