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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This is a work in progress. It was suggested to me that green enchilada sauce far exceeds red enchilada sauce in taste, so I figure I should find out by making my own. This is an amalgamation of recipes # 55478, 181743 & 31704, not to mention what I could find in the grocery store at the time! Ingredients:
2 tablespoons olive oil |
3 medium onions, chopped |
3 garlic cloves, minced |
1/2 large green bell pepper, chopped |
1/2 anaheim chili, chopped |
1/2 poblano pepper, chopped |
3 tablespoons jalapenos, jarred sliced, chopped |
1 (28 ounce) can tomatillos |
1 (14 1/2 ounce) can chicken broth |
1/4 teaspoon dried coriander |
1/8 teaspoon chili powder |
Directions:
1. In a large sauce pan, heat oil and saute onions and garlic until translucent.
2. Add rest of the ingredients, breaking up tomatillos with back of spoon.
3. Puree with an immersion blender (or blender of your choice) and simmer until desired texture.
4. Taste and season with salt and pepper to taste.
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