Green Enchilada Sauce

We came home from a weekend away with a stack of freshly made corn tortillas.  What to do with them?  Green salsa was what we came up with.  Yum.

• 2–3 tablespoons olive oil
• 1 large onion, roughly chopped
• 5–6 cloves garlic
• 2–4 Anaheim peppers, chopped
• 1–2 jalepenos, seeded
• 1 1/2 pounds tomatillos, husked and cut in half
• 1/2 bunch cilantro, coarsely chopped
• 1 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoon cumin
• 4 cups chicken or vegetable stock

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1. Place all of the ingredients in the blender and process until smooth. (If the jar of your blender doesn’t fit it all, add all of the ingredients except for the chicken stock. Add only enough stock to allow the blender to process everything until smooth. Add the rest of the stock to the pan before cooking)
2. Add the blended mixture to a large pot. Bring the mixture to a simmer over medium heat. Reduce heat to medium-low and simmer for about 30 minutes. If the sauce is thicker than you like, add a little more chicken stock.
3. Serve inside burritos or pour it over enchiladas for a smothered styled meal. I also use this as part of my liquid in tortilla soup and chili!