Alrighty...I had a TON of pork brought to my home Thursday night after our big Relief Society party and decided this was the perfect time to try out the Green Enchilada sauce...Pork enchiladas!!! YUMMY!! I just used my the Best Chicken Enchiladas recipe and substituted the chicken with shredded pork and then used this Green Enchilada recipe. When I found this enchilada sauce recipe they said it tastes like Cafe Rio's green enchiladas sauce (which I CrAvE..and hardly ever get!) so I was excited but didn't know if it would hold up to what they were suggesting!:) I'm here to say...it's pretty darn close! Here ya go!
Green Enchilada Sauce
Recipe from Our Best Bites
2-3 Tablespoons extra virgin olive oil
1 large onion, minced
5-6 cloves garlic, minced or pressed
2 green peppers, cut into chunks
2 jalapenos, remove seeds and membranes for less heat(this is what I do)
1 1/2 lbs. (about 15) tomatillos, husked and quartered
1/2 bunch of cilantro
1 1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoon cumin
2 cans (14.5 oz.) chicken broth
2-3 Tablespoons sugar (optional) I used about 2 1/2 Tablespoons...just add to taste! (Tony thought it was too sweet, but I think it was just right...so next time I think I'll try it without the sugar and see what he thinks.)
In a large saucepan, heat oil over medium heat. Saute the onions and garlic until tender.
While onions and garlic are being sauteed, combine the tomatillos, green peppers, jalapenos, and cilantro in a blender and blend until smooth.
Pour the tomatillo mixture over the onions and garlic and add the chicken broth, salt, pepper, cumin, and sugar. Bring to a boil and then turn down heat and simmer until desired consistency. I think I boiled mine for too long, it ended up being thicker than I would have like for enchilada sauce...I think maybe 15 minutes would have been about right.
And here's a picture of the Pork Enchiladas with the green sauce.
You can't really see the sauce, but believe me you could taste it...SO YUM!!