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Blend your tomatillos serranos, onion, garlic, 1 cup of water or broth, about a tbsp chicken bouillon to start and some black pepper. (Optional: if you’re a cilantro lover you can also add about ½ cup of cilantro into the salsa as well). Set aside.
Using a large pot or Dutch oven, cook your bacon until crisp and set aside.
In the same pot you cooked the bacon, keep some or all of the bacon fat (about 3-4 tbsp is good). Add in your sliced meat and fry until halfway cooked.
Pour tomatillo salsa into the pot with the meat, stir and let simmer for about 2 mins before you add the water. Bring everything to a simmer, cover and let cook for 30mins.
After that, add in your beans and their liquid (about 1-1.5 cups of the liquid if you’re using olla beans). Bring to a simmer and cook for an additional 5-10mins. Add in your bacon now, OR save it just for topping.
Garnish with your toppings & serve.