Use this sauce to make green chili enchiladas, or combine with chicken or turkey to make a chili verde stew.
Substitute vegetable broth to make it vegan. This sauce also freezes well.
2 pounds tomatillos
1 – 2 jalapeño peppers (depending on how hot you like it!)
4 cloves garlic, peeled
1 onion cut in quarters
3 Anaheim chili peppers
3 Pablano peppers
½ quart chicken broth
2 tablespoons fresh oregano
¼ teaspoon cumin
1 tablespoon lime juice (optional)
¼ cup chopped fresh cilantro (optional)
Remove the husks from the tomatillos and rinse off the sticky coating. Cut them in half and place them cut-
side down on a roasting pan lined with foil. Place the jalapeno peppers, garlic, onion and Anaheim peppers in
the pan with the tomatillos and roast at 425° for 25 – 30 minutes.
Meanwhile, char and remove the skin on the three Pablano peppers and remove the seeds.
Let roasted tomatillos cool and then combine with Pablano peppers and all remaining ingredients and blend
in a blender or food processor. Sauce can be stored in the refrigerator for several days or frozen for later use.
Recipe submitted by Peg Gerlock. This is a traditional Mexican recipe and has been adapted from from several other adaptions.