Ingredients
- 19 oz canned green enchilada sauce (I used Las Palmas)
- 28 oz canned tomatillos (I used La Costena), drained, rinsed, pureed and strained to remove as many seeds as possible
- 1 ea onion, diced
- 1 ea green pasilla pepper, diced
- 1 cup chicken broth
- 2 cloves garlic, pressed and creamed
- 2 Tbs diced green chiles
- 1 tsp ground cumin
- 1 tsp Mexican oregano
- 1 Tbs olive oil
- Garlic pepper to taste
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Green Chile Tomatillo Sauce
Time: 15 minutes prep, 40 minutes cook
Servings: 20
Directions
- Puree the tomatillos and chicken broth in blender. Strain to remove as many seeds as possible.
- Sautee the onion and pasilla pepper in oil over medium heat until translucent. About 6-7 minutes.
- Add the garlic and cook about a minute.
- Add the tomatillo puree, enchilada sauce diced green chiles and spices to the pan.
- Bring to a boil. Cover and simmer on low heat for 30 minutes.
- Let the sauce cool then puree in a blender until completely smooth.
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Summary
This is a nice all purpose sauce that can be used in numerous dishes. It is good for enchiladas, as a base for Posole or other Mexican/Southwestern dishes. Adding an equal amount of Mexican Crema or sour cream to the cold sauce makes a thick finishing glaze good for plate presentation. I used canned tomatillos as he fresh at my grocery store didn't look that great. If you can find fresh by all means use them instead. Be cautious if you add salt as the canned enchilada sauce has lots in it. The sauce may seem thin but this is by design. It can be thickened according to what you are making with it. The sauce freezes very well.
