Total Time
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.

Ingredients Nutrition


  1. In a medium sauce pan, place the olive oil, onions and garlic and saute until soft.
  2. Add the broth,tomatillos, cumin, chili powder and green chilies and bring to a boil.
  3. Reduce heat to a simmer and cover. Continue cooking until the tomatillos are soft.
  4. Cool until room temperature.
  5. Using a blender of food processer, blend until smooth.
Most Helpful

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.

Dina D. August 20, 2016

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 :)

Amazu March 26, 2016

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.

LaraKN May 20, 2013