Verde Sauce

Name: Verde Sauce
Ingredients: 4 poblano chile peppers; 16 reserved cooked tomatillos; 1 1/2 cups reserved chicken broth, divided; 1 small onion, chopped; 2 garlic cloves, minced; 3 romaine lettuce leaves, torn; 1/4 cup chopped fresh cilantro; 1 1/4 teaspoons salt

8 ingredients

3 steps

Ingredients

4 poblano chile peppers
16 reserved cooked tomatillos
1 1/2 cups reserved chicken broth, divided
1 small onion, chopped
2 garlic cloves, minced
3 romaine lettuce leaves, torn
1/4 cup chopped fresh cilantro
1 1/4 teaspoons salt

Directions

1

Broil peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until peppers look blistered.
2

Place broiled peppers in a heavy-duty zip-top plastic bag; seal bag and let peppers stand about 10 minutes to loosen skins. Peel peppers; remove and discard seeds.
3

Process peppers, cooked tomatillos, 1 cup chicken broth, and next 5 ingredients in a food processor or blender until mixture is smooth, stopping to scrape down sides. Transfer mixture to a saucepan, and cook over medium heat 5 minutes. Slowly stir in remaining 1/2 cup chicken broth, and cook about 10 minutes or until sauce is thickened.