Cooking Chicharrónes

Cooking Chicharrónes Chicharrónes, broken up by hand 8-10 tomatillos 8oz of diced tomatoes 1 large white onion sliced or chopped 6 Garlic cloves, 3 whole, 3 sliced 2 Tbsp chicken or beef bouillon 2 Tbsp dried cilantro 3-4 cups of water to soften and boil down, add as needed. note - If using fresh cilantro, rough chop and stir in after cooking. Salt and pepper to taste, recommend over the onions and garlic when sauteing Adding chili is optional.