Enchilada Verde Sauce

• 3 tbsp (45 ml) peanut oil
• 1 medium yellow onion
• 1 tbsp (15 ml) minced garlic
• 12 tomatillos husked and pureed
• 3 tbsp (45 ml) flour
• 1/2 tsp (2 ml) fresh black pepper
• 1/2 tsp (2 ml) ground cumin
• 2-1/2 cups (600 ml) chicken Stock or pork broth
• 12 green chilies minced (roasted and seeded or use 1 small can)
• 3 minced jalapenos roasted and seeded
• 1/2 tsp (2 ml) dried oregano leaf
• Pinch of ground cinnamon
• Pinch of ground cayenne
• Salt

1. Saute/sweat the onion and garlic for 4 min on med high heat in the oil.
2. Add tomatillo and simmer for 5 min.
3. Add flour, cumin, cinnamon, cayenne and mix thoroughly and cook fo 5 min.
4. Add black pepper and stock, whisk to incorporate.
5. Add green chilis and jalepenos.
6. Add salt and simmer for 25 min.
7. Serve over pork enchiladas or carnitas.

peanut oil, yellow onion, garlic, flour, fresh black pepper, ground cumin, chicken, green chilies, oregano leaf, ground cinnamon, ground cayenne, salt

Taken from online-cookbook.com/goto/cook/rpage/00078D (may not work)