Fry the bacon in a pot, then add the onions. If you don't have green onions, use regular onion, chopped into large cubes.

In another pot, use the bacon fat to cook the beef steak. Season the meat with chicken bouillon powder, garlic powder, black pepper, and Worcestershire sauce. Cover and cook over low heat for about 10 minutes, without uncovering, until the meat releases its juices and turns light brown. Don't overcook so it stays moist and flavorful.

Blend the peppers, tomatillos, cilantro, and a little salt until smooth.

Once the beef has released its juices, add the bacon and cook together for 3 minutes. Add the blended sauce and a little water, season with a bit more salt, and let it simmer for about 20 to 25 minutes.

Serve with whole pinto beans. Garnish with chopped onion and cilantro, lime, and spicy salsa.