Smoky Pasilla-Tomatillo Sauce

• 2 large pasilla de Oaxaca chiles (1/2 ounces)stemmed, seeded and wiped clean
• 2 large black pasilla chiles (1/2 ounces)stemmed, seeded and wiped clean
• 1/2 pound tomatilloshusked, rinsed and quartered
• 1/2 cup finely chopped white onion
• 3 large garlic cloves
• 2 tablespoons packed dark brown sugar
• 1 1/2 cups chicken stock or low-sodium broth
• Kosher salt

1. In a medium skillet, toast the chiles over moderate heat, turning occasionally, until pliable and blistered in spots, about 1 minute.
2. Add the tomatillos, onion, garlic, brown sugar and chicken broth and bring to a boil.
3. Cover partially and simmer over moderately low heat, stirring occasionally, until the vegetables are very soft, about 20 minutes.
4. Transfer the mixture to a blender and let cool slightly, then puree until smooth.
5. Strain the sauce through a fine sieve and season with salt.
6. Serve warm.

chiles, black pasilla chiles, white onion, garlic, brown sugar, chicken, kosher salt

Taken from www.foodandwine.com/recipes/smoky-pasilla-tomatillo-sauce (may not work)