Green Enchilada Sauce

August 1, 2008

Green Enchilada Sauce

Philippe. Tucson CSA

1 basket tomatillos, husked and quartered
2-3 green chiles, roasted, skinned and sliced
1 medium onion, chopped
Optional: 1/2 lb ground pork, or green chile pork chorizo
2 cloves garlic, chopped
1 tablespoon mole verde
1/4 cup chopped cilantro (or basil)
Olive oil
Salt to taste

Sauté onion and in olive oil until onions are tender.
If using meat, add meat now and sauté until meat is brown.
Add tomatillos, green chiles and garlic. Cover and simmer for another 30 minutes, stirring occasionally.
Turn of heat. Add cilantro.
Can be served hot or cold.

Serving suggestions:
Serve as a sauce over enchiladas or with chilaquiles.
Serve with squash fritters, or on a bed or rice.
The meatless version can be served cold as green salsa.

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