• An authentic green enchilada sauce starts with fresh, not canned chiles, tomatillos, and onions.
• First, peel the papery husks off the tomatillos and rinse them clean under cool water. Chop into large chunks.
• Rinse the jalapeno, slice the top off, slice in half, and use a small spoon to scrape out the seeds and membrane where most of the heat resides in the jalapeno peppers.
• Rinse the Pasilla or Anaheim chiles, slice off the top and remove the seeds. Chop into large pieces.
• Peel and slice the onions into chunks.

Grilling Method (Option 1)

• Turn on the grill to medium heat. Toss the cut tomatillos, Anaheim peppers, onions, and jalapeno halves with olive oil, salt, pepper, and cumin in a bowl. Use a stainless grilling tray, the one with holes.

  Evenly spread the chopped tomatillos, onions, seeded jalapeno, and poblano peppers.
• Grill for about 10 minutes until nice grill marks form, and the onion is just turning color on the edges. The grilling adds great flavor! Then flip over using a metal burger flipper. Grill for 20 more minutes for a total of 30 minutes.

Oven Roasting Method (Option 2)

• Preheat the oven to 450 degrees.
• Toss the cut tomatillos, Pasilla or Anaheim peppers, onions, and jalapeno halves with olive oil, salt, pepper, and cumin in a bowl.
• Next, spread all the vegetables on a sheet pan or large baking sheet. Roast for 20 minutes and stir. Roast another 20 minutes, until soft. There will be juices in the pan, keep that for the sauce!

Blend The Sauce

• Load the grilled or roasted vegetables into a high speed blender with any juices. Alternatively, use a food processor or immersion blender. Add approximately 2 cups of chicken stock (homemade or store bought) to cover the vegetables. And blend into a smooth sauce. If it doesn’t all fit in your blender, mix in a couple of batches.
• Keep in an airtight container or Mason jar and use within two days in recipes. Portion cooled enchilada sauce in freezer bags and freeze flat or in a freezer-safe container.