- Prep: 5 min
- Cook Time: 20 min
- Total: 25 min
- Serving: 4
- 1 lb. (11 medium) fresh tomatillos husked and washed (or two 13-ounce cans drained tomatillos)
- Fresh hot green chiles to taste (roughly 3 chiles serranos or 2 chiles jalapenos, stemmed)
- 5 or 6 springs fresh coriander (cilantro), roughly chopped
- 1 small onion, chopped
- 1 large clove garlic, peeled and roughly chopped
- 1 Tbsp. vegetable oil
- 2 cups poultry or meat broth
- Salt, about 1/2 tsp. (depending on saltiness of broth)
- For the tomatillos, boil fresh tomatillos and chiles in salted water to cover until tender, 10 to 15 minutes, drain. For canned tomatillos, simply drain.
- For the Puree, place tomatillos and chiles in blender or food processor, along with coriander, onion and garlic; if using a blender, stir well. Process until smooth, but still retaining a little texture.
- For the sauce, heat vegetable oil in medium large skillet set over medium-high. When hot enough to make a drop of puree sizzle sharply, pour it all in at once and stir constantly for 4 to 5 minutes, until darker and thicker. Add broth, let return to a boil, reduce heat to medium and simmer until thick enough to coat a spoon, about 10 minutes. Season with salt.