Ingredients
Method
- Roast the peppers. Grill roast the peppers over medium-high heat until blacked all over on your outdoor grill. Alternatively, preheat the broiler and place the poblano and jalapeno peppers on a foil lined baking sheet. Roast, turning frequently, until the skins are blackened all over and the peppers are softened and cooked, 15 to 20 minutes. Place the peppers into a folded paper bag (or a bowl covered with plastic wrap) and allow to steam for 15 minutes.
- Prep. Chop the onions and mince the garlic. Melt the lard in a medium heavy bottomed pot over medium heat. Saute the onion until soft, about 4 minutes, then add the garlic cook for another 1 to 2 minutes.
- Remove the husks from the tomatillos, then rinse and quarter the tomatillos. Peel and discard the skin from the roasted peppers, keeping some charred bits if you like. Discard the cores and seeds, then coarsely chop the peppers. Add the peppers, tomatillos, lime juice and cilantro to a blender, and blend until just a bit chunky. If need be, add a little oil or chicken broth to help the blend.
- Blend and simmer. Pour the blended mixture into the pot with the onion and garlic. Add the chicken broth, cumin, chili powder, salt and pepper, whisking to combine. Bring to a boil, then reduce the heat to low and simmer until the mixture thickens up some, about 1 hour. If you want a totally smooth sauce, blend again with a countertop blender or stick blender. Use immediately or refrigerate in an airtight container for up to 1 week.
Notes
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.