Green enchilada sauce is a zesty and vibrant staple of Mexican cuisine. With its unique blend of tomatillos, poblano peppers, jalapeños, and lime, this sauce is tangy, spicy, and savory.
Start by removing the husks from your tomatillos and giving them a thorough rinse. Then, heat up your seasoned cast-iron skillet just over medium. Rub your pan with olive oil before heating up if it isn't already well seasoned.
Once hot, place the tomatillos, chiles, and onion in a single layer on the pan. Let them sear for about 3-4 minutes, then flip and continue cooking until each side is charred and the veggies have softened.
If you'd prefer to use an oven, you can broil the veggies on high for 10 minutes, flipping them halfway through. Alternatively, you can boil them in a large pot until they become soft. While the veggies are cooking, peel your garlic and roughly chop the cilantro.
For a milder flavor, bring the tomatillos, chiles, and onions to a boil in a large pot. Once boiling, reduce the heat to simmer for 10-12 minutes, or until the veggies are soft.
Once your veggies are ready, stem and seed the chiles then blend or process them along with the garlic, cilantro, lime juice, broth, and seasonings.
Heat some olive oil in a saucepan, pour in your salsa, and bring it to a low boil. Once boiling, reduce the heat and simmer for 15-20 minutes. After the sauce has been reduced, season it with salt to taste and it's ready to serve.