2 lbs. beef (any cut)
1/2 c. olive oil
3 bulbs (not cloves) garlic
6 fresh green chilies
1/2 tsp. salt
1 tsp. white pepper
1 lg. white onion
3 lg. tomatillos
1 jalapeno
1/4 c. cilantro, without stems

Cut beef into bite-size cubes. Heat oil in skillet and cook meat until well done. Separate bulks into cloves and peel. Place garlic cloves into skillet and cook until tender. Add green chilies, jalapeno, onions. Dice tomatillos and cilantro, add to skillet. Add salt and pepper and cover. Cook 15 minutes over low heat. Serve over rice.