Green Enchilada Sauce
2-3 T. olive oil
1 large onion, minced
5-6 cloves garlic, minced
2-4 Anaheim peppers, chopped
1-2 jalapenos, seeded
1 1/2 lb. tomatillos, husked and cut in half
1/2 bunch cilantro, coarsely chopped
1 1/2 t. salt
1 1/2 tsp. cumin
4 c. chicken stock
In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.
While onions are cooking, combine tomatillos, green peppers, jalapeno peppers, and cilantro in your blender. Process until smooth; you may have to do it in batches 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 for 30 minutes. If the sauce is thicker than you like, add a little more chicken stock. If you like it super smooth (which I do) you can let the sauce cool and blend it in the blender again.
Serve inside burritos or pour it over enchiladas for a smothered styled meal. I also use this as part of my liquid in tortilla soup and chili!