Green Chile-Tomatillo Sauce

Total Time:
3 hr 5 min
Prep:
15 min
Inactive:
1 hr 20 min
Cook:
1 hr 30 min

Yield:
about 8 cups
Level:
Intermediate

Ingredients
  • 6 poblano peppers, halved, seeded and deveined
  • 1 tablespoon unsalted butter
  • 1/2 medium yellow onion, finely chopped
  • 10 tomatillos, husked and rinsed under cool water
  • 6 cups vegetable broth
  • 1 medium-ripe pear, peeled and cored
  • One 14-ounce can green chiles
  • 1/2 bunch fresh cilantro, tough ends discarded
  • 1 1/2 teaspoons ground white pepper
  • 2 cups heavy cream
  • 1 cup sour cream
Directions
  • Preheat the oven to 425 degrees F. Place the poblano halves on a baking sheet and roast until they begin to shrivel, about 20 minutes. Transfer the roasted poblanos to a food processor and puree until smooth.

  • Heat the butter in a medium skillet over medium-high heat. Add the onion, reduce the heat to medium, and cook, stirring often, until the onion is soft and golden, 4 to 5 minutes. Transfer the onion to a plate and set aside to cool.

  • Bring a medium saucepan of water to a simmer. Add the tomatillos and blanch them until they turn vibrant in color and the center of the largest one is easily pierced with a fork, about 5 minutes. Drain the tomatillos in a fine-mesh sieve then run them under cold water to cool. Transfer the blanched tomatillos to the food processor bowl with the poblano puree, add the cooled onion, pears, green chiles, cilantro, and white pepper and process until smooth.

  • Bring the vegetable broth to a simmer in a saucepan. Add the poblano-tomatillo puree, cream and sour cream and reduce the heat to medium-low. Gently simmer the sauce, stirring often, until light and creamy, 45 minutes to 1 hour.

  • Use an immersion blender to blend until smooth (or blend the sauce in batches using a standard blender). The sauce can be refrigerated for up to 4 days or frozen for up to 4 months.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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