In a large pot or Dutch oven, cook bacon over medium heat until crispy, about 10 minutes. Using a slotted spoon, transfer bacon to a paper-towel lined plate. Reserve drippings in pot.
Thinly slice beef (about ¼ inch thick) then cut into ½-inch pieces; season with kosher salt and pepper.
Add beef to pot and cook over medium-low until no longer pink, 10 minutes.
Add tomatillos, 1 bunch cilantro (leaves and tender stems), onion, garlic, serrano, coriander, 1 teaspoon salt, and 2 cups broth to a blender.
Blend until smooth on high, about 1 minute.
Add tomatillo sauce and remaining 2 cups broth to pot.
Bring to a simmer then cover and cook until beef is tender, 35–40 minutes.
Stir in beans and Worcestershire; season with salt and pepper to taste.
Top each serving with bacon, avocado, cilantro, and radishes. Serve with corn tortillas and lime wedges