Make your own green enchilada sauce from scratch with this easy recipe that starts by roasting fresh tomatillos, poblano peppers and serrano's. The jalapenos are added to the mix before being cooked down until they're soft for a tasty result.
Remove the outer leaves from the tomatillos and rinse them clean. Cut each half in half again and set the skin-side up halves onto slightly oiled baking sheet.
Slice the peppers in half lengthwise and arrange them on a baking sheet. You may need more than one pan. Before placing the poblano peppers, take out the insides.
In a saucepan, combine the Portobello mushrooms, tomatoes, onion, and garlic over medium-high heat. Bring to a simmer and cook for 10 minutes. Remove from heat and let everything cool down somewhat.
If you'd like, peel the peppers before adding them to a food processor with tomatillos. After removing the garlic from its skin, it goes into the food processor.
Add the cilantro, cumin, chili powder, and salt and pepper to taste.
Add the food processor or blender to a large mixing bowl. -> Place all of the ingredients in a mixing container and process them together.
In a blender, combine the marinade ingredients and blend until smooth. Season with salt to taste. Add chicken stock and lime juice and pulse until homogeneous.
Add the green enchilada sauce to a pan or pot and simmer for 5-10 minutes, or until the flavors have had time to meld.
Keyword GREEN ENCHILADA SAUCE Recipe, tomatillo enchilada sauce vegetarian, tomatillos and chili peppers