I just love green chile enchilada sauce , but sometimes it can be hard to find where I live. I created this recipe so that I could make my own and freeze it. This year I put in a garden and grew a lot of anahiem peppers and tomatillos, so I started canning my sauce. Sometimes I will make it mild and other times I add serrano peppers for some kickin' heat ! You will love this sauce ! I use it to make beef or chicken enchiladas, Mexican lasagna and anything else I can think of to use it in. It's soooo good !
Peel the paper like husk from the tomatillo then wash them. Cut in half.
In large pot add halved tomatillos, chunked onion, oregano,chuncked jalapeno and serrano*peppers,minced garlic,ground cumin,salt,cayenne pepper,cilantro and 4 cups chicken stock. Bring to a boil then reduce heat to medium and cook 5 minutes. Remove from heat and set aside.
Place in 8 quart pot on stove (heat off).
Using a food processor, puree green chiles, a little at a time using chicken stock to thin it with. You will have to do several small batches. Puree each batch at least 1 1/2 - 2 minutes. Dump into your pot on stove.
Now puree the tomatillos and onions and the juice. Using a strainer hooked over the pot of green chile mixture, strain tomatillo mixture. Use a rubber spatula to move it around. Tomatillos have a billion seeds ! This will take several batches also.
Add remaining chicken stock to pot. Turn heat on and bring to a boil, reduce heat and cook 30 minutes. You are now ready to can sauce or freeze in bags. I can mine in a pressure cooker , 15lbs. of pressure for 90 minutes . (pints) *** be sure to follow recommendations for your elevation***
*********** NOTE **********
You can use water instead of chicken broth and reduce canning time to 30 minutes.