Pork in Tomatillo Sauce

About 3 pounds boneless country-style pork ribs, cut into 1-inch pieces

8 tomatillos, husked, rinsed, and halved

1 white onion, peeled and cut into 6 wedges

2 serranos, seeded

2 cloves garlic, peeled

1 bunch cilantro

3 tablespoons vegetable oil 

Salt and pepper

In a stockpot, combine pork and water to cover. 

Season with salt and pepper and set on medium-high heat, Bring to a simmer, then reduce heat to medium-low and simmer until tender, about 30 minutes. Drain, reserving 1 cup cooking liquid. 

Heat broiler. Line a sheet pan with foil and spread tomatillos and onions in a single layer. Broil until blacked in spots, about 5 minutes. Transfer to a blender. Add serranos, garlic, and cilantro. Add cooking liquid and process until smooth. 

Heat oil in a large skillet over medium-high heat. Add pork and brown on all sides, then add tomatillo mixture. Simmer until heated through, about 5 minutes. Season with salt and pepper to taste and serve.