Green Enchilada Sauce
Submitted By: Taz
Ingredients:
2 lbs Tomatillos (apx 24 average-sized) - husked and rinsed
2 medium Onions - fine diced
10 cloves (or to taste) Fresh Garlic - fine chopped
5 Large Poblano Chiles - can substitute Hatch or Anaheim chiles if desired
2 (or to taste) Jalapeño Peppers - can substitute Serrano chiles if desired
Salt to taste (apx 1 ½ tsp)
Pepper to taste (apx ¾ tsp)
4 Cups Chicken Stock
4 Tbs Lard (Can substitute Olive oil)
-OPTIONAL-
½ Cup (or to taste) Fresh Cilantro - rough chopped
Preparation:
- Set oven to high broil (make sure to place top oven rack 4-6 inches from broiler) arrange tomatillos and chiles on a baking sheet and place directly below broiler - Allow to blacken and blister all over (apx 5 minutes per side)
- Once roasted, remove tomatillos and chiles from oven and allow to cool until easily handled - Remove stem and seeds from chiles (can leave seeds in if you want more heat) - Transfer tomatillos and seeded/stemmed chiles to food processor or blender along with chicken stock and cilantro if using (may need to do in several batches) - pulse into a slightly coarse purée
- Melt lard (or heat olive oil if using) in a large heavy bottomed pot over medium-high heat - Add onion and sauté until just beginning to caramelize (apx 5 minutes) - Add garlic and continue to sauté for an additional minute
- Add chicken stock and tomatillo/chile purée - Bring to a simmer - Add salt and pepper to taste
- Allow sauce to simmer for 10 to 15 minutes or until slightly reduced
- Use immediately or allow to cool and store in an airtight container in refrigerator for up to 1 week
Can freeze or can if desired
