3 serrano chile peppers seeded and chopped
3 cloves garlic peeled
3 cups water
6 slices bacon
2 pounds flank steak cut into 1/2-inch squares
4 teaspoons chicken bouillon granules
2 15.5 ounce cans pinto beans
1/2 onion chopped
6 tablespoons chopped fresh cilantro
ground black pepper to taste
1 lime cut into 6 wedges
Combine the tomatillos, serrano peppers, garlic, and water in a small saucepan over medium-high heat; bring to a boil, cover, and simmer for 10 minutes. Remove the pan from the heat and allow to cool. Transfer the contents to a blender and blend until smooth. Set aside. Cook the bacon in a large pot or dutch oven over medium-high heat until crispy, about 10 minutes. Drain on a paper towel-lined plate. Crumble the bacon and set aside. Drain the bacon grease, leaving a tablespoon or so in the pot. Add the flank steak to the hot pot and cook until completely browned. Pour the tomatillo mixture over the beef and bring to a boil. Stir the chicken bouillon into the mixture, and reduce heat to medium. Cover the pot and simmer until tender, at least 30 minutes and up to 1 hour. Stir the pinto beans into the flank steak mixture and simmer a few minutes until warm; divide the mixture between 6 bowls. Garnish each with bacon, onion, cilantro, black pepper, and a lime wedge.