Green Enchilada Sauce

A lady from church makes her own Chili Verde sauce.  It is delicious, it is a bit spicy, and she usually cooks pork in it and serves it with a hefty portion of frijoles (beans). One day, I will have to have her show me this magic in the kitchen of hers, but for now, I am experimenting making my own 'green enchilada sauce' and chili verde.  I have looked up many recipes and tried my first one!   

Green Enchilada Sauce:
(recipe modified from Our Best Bites)

Ingredients:

• Olive oil for sauteing
• 1 large onion
• 5-6 cloves of garlic
• 2 green peppers
• 1-2 jalapeño peppers
• 1 1/2 lbs. tomatillos
• 1/2 bunch cilantro
• Salt
• Pepper
• 1 1/2 tsp. cumin
• 4 cups chicken broth

Directions:

1. Saute onion and garlic cloves in oil.
2. Blend together tomatillos, the peppers, and cilantro.
3. Pour the blended mixture over the onions and garlic.
4. Add in chicken broth and salt, pepper, and cumin.
5. Bring to a boil and simmer for 15 minutes up to an hour.  This will depend on the consistency you want.  The sauce will thicken the longer it cooks.

Notes:

• Vary your number of jalapeño peppers to make the sauce more or less spicy.
• This freezes well to be used later.
• Brown meat, pour sauce over meat, finish cooking meat. YUM!!!

See you in the kitchen!

Katie