This is my take on a recipe from a friend. This is a dish where the cooking method combines with the main ingredients to provide the flavor. It is important not to crowd the meat when cooking so it browns, and the charring of the chilies provides flavor as well. The underlying flavor through it all is the cilantro and tomatillo. Using the stems avoids the soapy taste some people pick up from cilantro, and the leaves discolor where the stems do not.  Eat this as a stew or cook down until fairly dry and use in tacos. This dish is poco picante. Adjust the number of jalapenos and serranos to make it hotter or milder.