Green Enchilada Sauce Recipe

Green Enchilada Sauce
Submitted By: Taz


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)
½ Cup (or to taste) Fresh Cilantro - rough chopped

  1. 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)
  2. 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
  3. 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
  4. Add chicken stock and tomatillo/chile purée - Bring to a simmer - Add salt and pepper to taste
  5. Allow sauce to simmer for 10 to 15 minutes or until slightly reduced
  6. 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

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