Green Chile Sauce
In this traditional Mexican sauce recipe, the sweet, mellow heat of roasted chiles is combined with tart tomatillos and rounded out with some onion, garlic, oregano, and cilantro. It's perfect for pouring over enchiladas or topping grilled chicken, fish, or pork.
3/4 pound tomatillos
2 teaspoons Glace de Poulet Gold® dissolved in 1 cup hot water
1/2 teaspoon dried oregano
1 clove garlic, minced
1 tablespoon minced onion
3/4 pound fresh Anaheim chiles (about 6), roasted, peeled, and seeded
1/2 cup chopped cilantro
Salt and ground black pepper
Your favorite hot sauce (optional)
Remove the papery husks from the tomatillos. In a saucepan, combine the diluted Glace de Poulet Gold® with the oregano, garlic, and onion, and bring the mixture to a simmer over medium heat. Add the tomatillos, return the stock to a simmer, and cook until the tomatillos are soft, 5-10 minutes.
Remove the pan from the heat and add the roasted chiles. Let the sauce cool slightly, then transfer it to a blender or food processor and pulse until the solid ingredients are coarsely chopped.
Add the cilantro and pulse briefly to blend. Season the sauce to taste with salt and pepper, and, if you like, with hot sauce.
To roast the chiles: Broil them about 2 inches from the heat, turning them frequently, until the skins are charred, 8 to 12 minutes. Seal the chilies in aluminum foil or transfer them to a covered bowl, and let them stand about 15 minutes, until they're cool enough to handle. Wearing rubber gloves, peel the chiles, cut off the tops and discard the seeds and ribs.