Reply #12: here you go.... [View All]

[mike_c]

It was late when I posted last night and I didn't want to figure out my recipe. This is modified from Bayliss, more or less. Quantities are approximate.

About 1 lb of fresh tomatillas, charred and cooked as in above post
2 large fresh green poblano chilis, charred, peeled, seeded, and chopped
2 serrano chilis, chopped
1 chipotle chili, chopped
a small handful of cilantro, chopped
1 small onion, roasted in a hot skillet in it's skin until partly blackened, then peeled and chopped
2 gloves of garlic, roasted like the onion, then peeled and chopped
1/2 tsp Mexican oregano
I often add 1/8 cup or so of roasted almonds, too
a cup or two of chicken stock
salt
1 Tbsp of lard

Put all the solid ingredients into a blender and puree to a smooth sauce. Heat the lard in a heavy skillet until VERY hot, then pour in the green puree. Stir constantly while it sizzles and cooks for a few minutes. Add the stock to achieve your preferred consistency and simmer for 10-20 minutes, stirring occasionally to prevent burning, adding more stock if necessary. Adjust seasonings.