With a zesty blend of tomatillos, peppers, and spices, this green enchilada sauce is perfect for adding flavor to your favorite Mexican-inspired dishes
‣ 1 1/2 pounds tomatillos, husked and washed (about 10-12 tomatillos) ‣ 1 jalapeno, cut in half and seeds removed ‣ 4 poblano chili peppers, cut in half and seeds removed ‣ 1 small white onion, halved ‣ 3 cups chicken broth ‣ 1 cup cilantro, chopped ‣ 2 teaspoons fresh minced garlic ‣ 1 teaspoon ground cumin ‣ 1 teaspoon dried Mexican oregano ‣ 1 teaspoon chicken bouillon ‣ 1 teaspoon salt ‣ 1 tablespoon lime juice
Preheat your oven and line a baking sheet with aluminum foil. Arrange your tomatillos, jalapeno, poblano peppers, and white onion in a single layer on the prepared baking sheet, cut side down.
Roast the vegetables until tender, then allow them to cool slightly.
Add the cooked vegetables, chicken broth, cilantro, garlic, cumin, Mexican oregano, chicken bouillon, and salt to a food processor. Blend the ingredients on high until it’s smooth or reaches your desired consistency, which should take about 2-3 minutes.
In a large saucepan, pour in the blended sauce and cook for a few minutes, stirring occasionally. Once done, remove the saucepan from the heat and add lime juice. Give it a thorough stir to ensure everything is combined.