8ouncestomatillospeeled, rinsed, and sliced in half
8ouncesAnaheim or Poblano pepperssliced in hallf, seeds and ribs removed
2jalapeñossliced in half, seeds and ribs removed
4garlic cloves
1small yellow onionpeeled and sliced in half
1cupchicken stockvegetable stock can also be used
1teaspoonground cumin
1teaspoonsalt
¼teaspoonground black pepper
Instructions
Adjust the oven rack to the middle position and turn on the broiler.
Place the tomatillos and peppers on a lightly greased baking sheet. Drizzle them with a little oil and toss to coat. Arrange them so they are skin side up.
Place the garlic and onion in a foil pouch. Drizzle with oil and seal the pouch closed. Place the pouch on the baking sheet with the peppers and tomatillos.
Bake under the broiler until tomatillos and peppers are charred, about 10-15 minutes. But this can vary depending on your oven so keep a close eye on it.
Carefully unwrap the onions and garlic then set everything aside to cool for about 10 minutes.
Place everything in a food processor along with the chicken stock, cumin, salt, and pepper. Puree until completely smooth.
Taste and add more salt, pepper and/or cumin if needed.
Serve immediately over enchiladas.
Make ahead tip
Refrigerate – Cool for 1 hour then transfer to an airtight container and refrigerate for up to 5 days.
Freeze – Cool for 2 hours then transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight.