Poblano – Tomatillo Sauce
This versatile and tasty green sauce is great for enchiladas, dipping, over eggs, and even as a base for soup.
1 pound Poblano Chile
1 pound tomatillo
1 onion diced
1 teaspoon salt
1 bay leaf
3 cups chicken stock (or seafood stock if appropriate)*
3 cloves garlic minced
1/2 teaspoon dried oregano
1 T cornstarch
* For a thick sauce, I eliminate he stock altogether. This works well in casseroles.
Roast chiles over open flame one at a time until blackened all over. Place in plastic bag and allow to steam in their own heat for about 15-30 minutes. (I recently discovered using a small 6-pack cooler works even better! Place each chili in its own baggie; seal; and allow to steam in the cooler with the lid closed tightly. The peels will slide right off!) Peel and clean out the seeds and membranes. Cut into a large dice.
Peel and wash tomatillos and parboil for about 5 minutes. Cut up onion and garlic. Place onion, garlic, tomatillos, salt, oregano and chiles into a blender and add a bit of broth. Blend until a coarse consistency is achieved – – about like the consistency of a regular red salsa you’d find on the store shelf. You may have to do this in batches, depending on the size of your blender.
Place in a pot along with the rest of the broth and bay leaf and simmer for 30 minutes. Remove from heat. Blend cornstarch with equal amount of water and add to sauce. Set aside and cover. Let sit for about 15 minutes or so.