Anaheim chile peppers are a great mild pepper for making this sauce. Poblano peppers can be a great alternative, but if you like it a bit spicier, pick up some Hatch chile peppers when they are in season.
Author: Wayne Nelson
Recipe type: Sauce
Cuisine: Mexican
Serves: about 5 cups
Ingredients
2 pounds fresh roasted or frozen roasted green chile peppers
10 tomatillos
1 bunch cilantro
6 to 8 green onions and tops
1 (14-ounce) can chicken broth or vegan chicken-free broth
Garlic salt, to taste
Garlic powder, to taste
Instructions
Put the chiles, tomatillos, cilantro, and onions in your food processor or blender and pulse to a medium puree. There should still be chunks remaining.
Transfer the green chile sauce to a stock pot and stir in the broth.
Place the pot over medium-low heat, and simmer for about 2 hours, cooking off some of the liquid.
Add the garlic salt and garlic powder during the last 30 minutes of cooking.