Green Enchilada Sauce

• 2 Tbsp. olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 lb. green tomatillos, husked, washed, and cut into quarters
• 1 jalapeño pepper, seeded, roughly chopped
• 1 large poblano pepper, seeded, roughly chopped
• juice of 1 lime
• handful of fresh cilantro
• 3 cups chicken broth
• 1 tsp. cumin seeds, ground
• 1 tsp. chili powder
• 1 tsp. sea salt
• freshly ground black pepper
• 2 Tbsp. Wondra

Heat 1 Tbsp. of olive oil in a heavy bottomed saucepan over medium high heat. Add the onion and garlic and sauté until soft, about 5 minutes.

While the onion and garlic are cooking, throw the tomatillos, cilantro, jalapeño, poblano, lime juice, and 1 Tbsp. olive oil into the food processor or blender. Blend on high speed until smooth.

Toss the cumin, chili powder, salt, and pepper in with the onion and garlic and give it all a good stir and cook for another minute or two.

Pour the tomatillo mixture in with the onions and garlic, add the broth and whisk it all together, then bring it to a boil and reduce to a simmer. Allow to simmer on low heat for about an hour then whisk in the Wondra and cook for another 5 minutes to thicken the sauce.

Blend with an immersion blender or throw the mixture back into the regular blender for a smoother sauce.

Use in shrimp enchiladas or as a dip for tortilla chips.