The recipe and photo are from Wayne Nelson over at The Cook’s Kitchen.
2 pounds of fresh roasted or frozen roasted green chile’s
10 – tomatillos
1 – bunch cilantro
6 to 8 green onions and tops
14 ounce can chicken broth
In a food processor, add the chile’s, cilantro, onions and tomatillos then pulse to a medium puree. (still some small chunks remaining) Transfer to a stock pot, add the broth and simmer for about 2 hours, cooking off some of the liquid. Add garlic salt and powder during the last 30 minutes to taste.