handful garlic, coarsely chopped
black pepper (to taste)
1c stock* or 2 boullion cubes
sprinkle of allspice
Stir as necessary. The tomatillos will drop a huge quantity of water, which needs to cook off to give a proper stew consistency. Leave the pot on medium/low at the back of the stove to simmer, and stir as needed to prevent sticking.
*see pressure cooker beef stock
for instructions on making your own; you may substitute chicken or turkey bones without changes.