ENCHILADA VERDE SAUCE
I’m addicted to tomatillos and found myself buying loads of canned enchilada verde sauce at the supermarket. Then it hit me — why not make a big batch at home, where I can control the ingredients? Once it’s made, I use some for dinner and then store the rest for future use. It freezes beautifully, so you’ll always have homemade enchilada sauce on hand. — VIANNEY RODRIGUEZ 4 pounds tomatillos, husked, rinsed and sliced 4 cups chicken broth, plus
more if needed 2 large onions, sliced 5 garlic cloves 1 bunch fresh cilantro leaves, coarsely chopped 1 tablespoon salt, plus
more to taste 2 teaspoons freshly ground black pepper, plus more to taste 1 ½ teaspoons ground
cumin ¼ cup freshly squeezed lime juice
Combine tomatillos, 4 cups chicken broth, onions, garlic, cilantro, 1 tablespoon salt, 2 teaspoons black pepper and the cumin in a slow cooker. Cover and cook on low for 8 hours.
Carefully blend the cooked enchilada sauce with an immersion blender or in batches using a blender until smooth; add more chicken broth (1/2 cup at a time) if needed. Stir in the lime juice and season with salt and black pepper to taste, if desired.
Use immediately to make a casserole or set aside to cool to room temperature. This sauce will keep in the refrigerator for up to 1 week and in the freezer for up to 1 month. Makes 6 to 7 cups. — From “The Tex-Mex Slow Cooker: 100 Delicious Recipes for Easy Everyday Meals” by Vianney Rodriguez (Countryman Press, $24.95)