Green Enchilada Sauce

 Favorite Mexican total time30 mins yields6 cups addedDecember 2017

• 1 pound tomatillo, washed, cut in halves
• 2 medium white onions, coarsely chopped
• ¼ cup olive oil
• 4 – 6 garlic cloves, smashed
• 1½ teaspoons cumin
• 1 tablespoon chili powder
• 2 cups Anaheim chilies, roasted, peeled, seeded and chopped
• 2 – 3 cups low sodium chicken broth
• salt and pepper, to taste

1. In a medium saucepan, place the olive oil, onions and garlic and sauté until soft.
2. Add the broth, tomatillos, cumin, chili powder and green chilies and bring to a boil.
3. Reduce heat to a simmer and cover. Continue cooking until the tomatillos are soft.
4. Cool until room temperature.
5. Using a blender or food processer, blend until smooth.