Chili Verde Sauce

Name: Chili Verde Sauce
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 10 cups
Ingredients: 12 tomatillos, cleaned and halved; 3 large onions, cubed in large chunks; 12 garlic cloves; 4 large jalapenos, stems removed and halved (kept the seeds for heat); 3 cups chicken stock; 3 tablespoons olive oil; 1 cup cilantro (stems and leaves); salt and pepper

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Recipe by katie in the UP

This is an experimental recipe that DH and I put together. After making the sauce we put pork cubes in a dutch oven and braised for a couple of hours.

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READY IN: 1hr 45mins

YIELD: 10 cups

UNITS: US

INGREDIENTS

Nutrition

12

tomatillos, cleaned and halved
3

large onions, cubed in large chunks
12

garlic cloves
4

large jalapenos, stems removed and halved (kept the seeds for heat)
3

cups chicken stock
3

tablespoons olive oil
1

cup cilantro (stems and leaves)
salt and pepper

DIRECTIONS

Place tomatillos, onions, garlic and jalapenos on a baking sheet or pan that has sides.
Sprinkle with olive oil, salt and pepper.
Roast for 1 1/2 hours at 400 degrees.
Remove from oven and cool for 15 minutes.
Place veggies (and juice that accumulated on baking sheet) in a food processor. Pulse several times.
Add cilantro and a little stock at a time (approx 1/2 cup at a time) until desired consistency.

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