Prep 10 mins
Cook 20 mins
Great mild sauce. Primarily used on enchiladas but may be used in any Mexican Dish calling for a green sauce. It goes especially well with pulled pork.
- 1 lb tomatillo, washed & cut in halves
- 2 medium white onions, coarsely chopped
- 1⁄4 cup olive oil
- 4 -6 garlic cloves, smashed
- 1 1⁄2 teaspoons cumin
- 1 tablespoon chili powder
- 2 cups anaheim chilies, roasted, peeled, seeded and chopped or 4 ounces diced green chilies
- 3 cups low sodium chicken broth
- salt and pepper, to taste
- In a medium sauce pan, place the olive oil, onions and garlic and saute until soft.
- Add the broth,tomatillos, cumin, chili powder and green chilies and bring to a boil.
- Reduce heat to a simmer and cover. Continue cooking until the tomatillos are soft.
- Cool until room temperature.
- Using a blender of food processer, blend until smooth.
I loved it! I did need to omit the chiles ( young children ) would be too spicy. Very simple to make and fresh. Once again loved it for my enchilaldas.
I am curious if this can be canned in a waterbath? I would love to make large batches to can, makes it easier cooking for two :)
Used 4 poblanos, and 3 Serranos (I wanted some heat). Roasted them all off on the grill and peeled/seeded. After blending I had exactly 6 cups, I put it back in the pot and simmer uncovered for about 45 more minutes to thicken a little, ended up with 4-1/2 cups. Love the consistency & the flavor. Next time I would leave out the chili powder, it detracted from the green color and I don't think it is needed for flavor or heat. Next time I will make a double batch too.