This green chili sauce was intended for a mac and cheese (recipe to follow) but we ended up using it for days in other forms… on its own as a chili soup, with chips as a salsa, and as an enchilada sauce.
- 2-3 poblano peppers
- 2-3 jalapeno peppers
- 5-6 fresh tomatillos (husks removed)
- 6 strips of bacon, chopped
- 1 T tomato paste
- 1 yellow onion, roughly chopped
- 6-7 cloves of garlic, peeled and crushed
- 1 bag of dried green chilies (re-hydrated)
- 1 can of tomatillos
- 1 can of green chilies
- 2 cups chicken stock
Quarter the peppers and tomatillos, toss in olive oil, and roast at 425 until nicely charred. (see below)
Meanwhile, cook bacon in olive oil until browned. Remove, add onion to bacon fat, and saute over med-high heat until transparent. Lower heat and add garlic and tomato paste.
Add the roasted peppers and remaining ingredients, blend with hand-held blender, add bacon, and cook for about an hour to desired consistency. Season with salt and pepper.
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