4 pounds of pork spareribs, bone in cut into 2 inch pieces
15-20 tomatillos, medium
1 head of garlic, peeled and separated in single cloves.
1 bunch of cilantro
1/4 onion, large
1 tablespoon sea salt
In a large pot add your meat with 6 cups of water. Simmer and remove any impurities that rise to the top.
Add the garlic cloves and salt.
Leave it on a simmer making sure to move the meat around every now and then so it cooks evenly.
The water will eventually evaporate and the meat will start cooking in its own fat creating a crust on the meat. This should take 45 minutes or so. Once the meat is lightly browned on all sides remove any excess oil but keep 1 tablespoon remaining in the pan.
If there are still any garlic cloves whole you can remove them but if they fell apart leave as is.
Boil tomatillos with jalapeños. once the tomatillos turn a pale green remove them immediately and let the jalapeños continue boiling Until they turned pale.
Add tomatillos, Chiles, 1 garlic clove, 1/4 onion, and some water to a high speed blender and add the sauce to the meat making sure to scrape the bottom of the pan to get all the brown bits.
The consistency of the sauce shouldn’t be thick it should resemble salsa. Add more water if needed. Taste and add any more salt or seasonings. Cover and continue to let it cook for 20-25 minutes.