Green Enchilada Sauce
(makes 1 1/2 cups)
Adapted from How to Cook Everything Vegetarian
6-8 medium tomatillos, husked and washed
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 mediumlarge poblano chile
1 teaspoon Mexican oregano
1/2 cup water or vegetable stock
salt and freshly ground pepper
1/4 cup cilantro
1/2 lime juiced
First roast the chiles and tomatillos: Preheat the broiler and put the chile on a baking sheet under the broiler. Broil until black and blistering on all sides, turning as needed. Remove from oven and place in a ziploc bag, or a bowl covered tightly with saran. Allow to sit for 5 minutes, then remove and peel. Discard skin, core and seeds.
Heat oven to 450F and place tomatillos on a sheet pan. Roast until lightly browned on one side (about 5 minutes), turn and roast until evenly browned and starting to blister.
Make salsa: If you want to make a chunky salsa (rather then a sauce for enchiladas), chop the tomatillos and chilies as desired. Otherwise just chop in half reserving the juices. Heat a sauce pan until medium and add oil, onion and garlic. Cook, stirring regularly for 8-10 minutes or until lightly browned. Add tomatillos, chile, oregano, water or stock, and a big pinch of salt and pepper. Bring to an easy simmer and cook for 10 to 15 minutes, or until thickened, stirring regularly. Stir in cilantro and lime. If you are planning to use for enchiladas put in a blender or food processor and give a few pulses.