Tomatillo Chile Verde Sauce
The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.
2 tablespoons extra virgin olive oil
1 large onion, minced
8 cloves garlic, minced
3 roasted, peeled green chiles (New Mexico, Anaheim or California or poblano chiles)
3 jalapenos (remove the seeds if you would like a mild sauce)
2 pounds tomatillos, husked and quartered
1/2 bunch cilantro, coarsely chopped
1 1/2 teaspoons kosher salt
1/4 teaspoons black pepper
2 teaspoons cumin
5 cups chicken broth
Place tomatillos and peppers under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle. Remove the skin from the green chiles, not the tomatillos.
Combine tomatillos, green peppers, jalapeno peppers, and cilantro in your blender. Process until smooth.
In a large saucepan or stock pot, heat olive oil over medium-high heat. Saute onions and garlic until tender and fragrant. Pour the tomatillo mixture over the onions and garlic. Add chicken broth, salt, pepper, and cumin. Simmer for about one hour, or less, depending on the consistency you want. I like the sauce thick, so I usually turn the heat to a medium to medium-high heat for about one hour.
Serve over tacos, as an enchilada sauce, inside burritos, or simmer with some pork shoulder for chile verde carnitas.
From Hungry Foodies Pharmacy