Get your grill cooking at about 450f. Place the peppers and tomatillos on and sear them until all sides are blackened. This should take a few minutes per side. Remove and place them into a plastic bag for 5 minutes. Meanwhile, grill the onion and garlic until browned (about 4 minutes a side for the onion, 1-2 for the garlic) and remove from heat. Skin, seed, and dice the peppers. Skin and quarter the tomatillos. Don’t be super picky about getting all the charred skin off, you want a little in there for flavor. Quarter the grilled onions. Place them all in a food processer and pulse them until you get a salsa like texture. Heat the bacon fat over medium high heat and then add the tomatillo mixture for 3-5 minutes. You’ll get some thick “pops” as the thick liquid heats but keep stirring. Mix in the chicken stock and bring to a simmer. Cook for 5 minutes, letting the flavors get happy together. Season with salt and pepper to your taste. The difference between jarred salsa verde (left) and fire roasted salsa verde (right) is striking.