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Servings: about 6 servings
See the recipe for Chicken and Walnut Enchiladas with Roasted Green Chili Sauce for sauce #1.
20-25 tomatillos (3 to 3 ╝ pounds)
2 tablespoons olive oil
2 cups coarsely chopped onions
2 cans (7 ounces each), diced, roasted green chilies, drained and diced
3 medium cloves garlic, minced
2 teaspoons dried oregano
2 cups chicken stock
2 medium bay leaves
1 tablespoon sugar
Salt and freshly ground pepper, to taste
Remove husks and stems from tomatillos. Place in a saucepan and cover with water. Bring rapidly to boil and cook over medium-high heat until tender, about 5 minutes. Drain and rinse. Set aside.
Place olive oil in medium skillet over medium-high heat; add onions and sautÚ until translucent, about 3 minutes, stirring. Transfer to food processor with the tomatillos, chilies, garlic, oregano, and 1 cup of the chicken stock. Process a few seconds until coarse. Return to the saucepan and stir in remaining stock, bay leaves, sugar, salt and pepper. Bring to a boil and simmer for 30 minutes. Remove bay leaves and discard.
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