Mama Maggie's Kitchen

0 On a baking dish, add tomatillos, onion, serrano chiles, and garlic cloves. 
1 Add 2 tablespoons olive oil. 
2 Mix to coat all the ingredients. 
3 Place under the broil for 8-10 minutes, or until everything is roasted. 
4 Add the tomatillos, onion, serrano chiles, and garlic cloves to a blender. 
5 Blend until smooth.
6 Set aside until ready to use. 
7 Season one side of the ribs slices with salt.  
8 Heat 2 tablespoons olive oil in a large skillet. 
9 Add the ribs to the pan, seasoned side down. 
10 Sear ribs for 5-7 minutes. 
11 Add salt to the unseasoned side of the ribs. (The side facing up).
12 Turn the ribs and brown the other side. 
13 Cook for an additional 5-7 minutes.
14 Add the salsa verde slowly, or it will splatter. 
15 Cook for 5 minutes. 
16 Add the chicken bouillon and water. 
17 Cover the skillet and cook for an additional 20 minutes. 
18 Add more water, if needed.
19 Serve with rice and veggies.