How to Make Green Chile Enchilada Sauce
Roast chile peppers, and, tomatillos in the oven at 450 degrees F. until tomatillos are soft.
In a large saucepan or stockpot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.
While onions are sauteing, combine tomatillos, Anaheim peppers, poblano peppers, jalapeno peppers, and cilantro in your blender.
Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable.
Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin.
Simmer 15 minutes to 1/2 hour, depending on the consistency you want
The sauce can also be simmered in a slow cooker on low all day.
How to Serve Green Chile Enchilada Sauce
Easy to make Green Chile Enchilada Sauce.
Ingredients:
- 3 Tbsp. extra-virgin olive oil
- 1 large onion, minced
- 5-6 cloves garlic, minced or pressed
- 3 poblano peppers, stem and seeded
- 2 Anaheim peppers, stem and seeded
- 1-2 jalapenos, stem and seeded (optional)
- 1 1/2 lb. tomatillos, husked and quartered or halved
- 1/2 bunch cilantro, coarsely chopped
- 1 1/2 tsp. Kosher salt or sea salt
- 1/4 tsp. black pepper
- 1 1/2 tsp. cumin
- 3 cup chicken broth
Instructions:
- Roast chile peppers, and, tomatillos in the oven at 450 degrees F. until tomatillos are soft.
- In a large saucepan or stockpot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.
- While onions are sauteing, combine tomatillos, Anaheim peppers, poblano peppers, jalapeno peppers, and cilantro in your blender.
- Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable.
- Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin.
- Simmer 15 minutes to 1/2 hour, depending on the consistency you want
- The sauce can also be simmered in a slow cooker on low all-day.
