Spicy Pork with Chile Stew

Heat a saucepan over low-medium heat and cook the tomatillos, tomatoes, serrano peppers, chile de arbol peppers, and 3 whole garlic cloves until they are soft and the vegetables have reached their full flavor potential, approximately 10 minutes. Discard the garlic cloves that were used for cooking.

Transfer the cooked mixture to a blender and blend until it reaches your desired consistency, roughly 1 minute. Mince one garlic clove and add it to the sauce for added flavor, then season with salt.

Mince the remaining garlic clove and place it in a skillet. Add the pork to the skillet, cover it with a lid, and cook over medium heat, stirring occasionally, until the pork is fully cooked through and no longer pink, about 30 minutes. Stir frequently to ensure even cooking.

Once the pork is cooked, pour in the blended tomatillo sauce and reduce the heat. Continue to simmer the mixture, stirring often, until the pork is tender, taking anywhere from 5-10 minutes. Use a thermometer to check if the internal temperature of the pork has reached at least 145 degrees F (63 degrees C).