Green Enchilada Sauce

Submitted by Chef_Lanfear

"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."

 

• Ready In: 30mins
• Ingredients: 9
• Yields: 6 cups

ingredients

• 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

directions

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.

Reviews

[LaraKN]

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.

 

[Faith B.]

I prefer to roast the onions, tomatillos and peppers. It give it a really nice flavor, especially if you brown the tomatillos and peppers and let the onions caramelize.

 

[Mary I.]

First time making this sauce and it came out great. I plan to freeze the rest of it for another recipe.

 

[Brian K.]

Love the recipe it was a great base to play with. Thank you!

 

[Dina D.]

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.