Green Enchilada Sauce

• 16 ounces tomatillos, chopped (Goya canned crushed OK)
• 4 ounces poblano chiles, roasted & chopped (Anaheim or canned diced OK)
• 2 ounces jalapenos, chopped (from can or jar)
• 1 12 cups yellow onions, chopped
• 1 cup tomatoes, chopped
• 6 teaspoons garlic, chopped
• 3 cups chicken broth (Better than Boullion or other low sodium)
• 2 tablespoons olive oil
• 3 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon salt

1. Roast the poblano chili.
2. If you have a gas stove or want to use your gas grill, the chili can be placed over the fire.
3. Turn as each side becomes dark.
4. If you only have electric, put a cast iron skillet on a rather high setting.
5. It takes longer in the skillet.
6. Remove the stem and seeds.
7. Remove paper and stem from tomatillo.
8. The easiest way to chop all the ingredients that need chopping is to just run them through the food processor til nice and small.
9. There is no need to clean the bowl between ingredients.
10. In a medium sauce pan, place the olive oil, onions and garlic and saute until soft.
11. Add the broth, tomatillos, cumin, chili powder, chilies and jalapenos.
12. Bring to a boil.
13. Reduce heat to a simmer and cover.
14. Continue cooking until the tomatillos are soft.
15. Only if your sauce is very chunky, cool until room temperature and using a blender of food processer, blend until smooth.
16. If you used a food processor in Step #1, this is probably NOT necessary.

poblano chiles, jalapenos, yellow onions, tomatoes, garlic, chicken broth, olive oil, chili powder, ground cumin, salt

Taken from www.food.com/recipe/green-enchilada-sauce-451749 (may not work)