Creamy Green Enchilada Sauce

Creamy Green Enchilada Sauce

Sauce:

4- Poblano peppers  

15- tomatillos

2- jalapeños

2 - yellow onion

6- cloves of garlic

1- whole bunch of cilantro

1/2 cup - chicken broth

1 Tbsp - chicken bouillon 

1 tsp - Cumin

1 Tbsp - garlic powder

1 Tbsp - onion powder

Squeeze of lime

1 1/2 cup - Heavy cream

Avocado oil

Char the poblano peppers - Place whole peppers directly on gas burner grates over medium-high heat. Use tongs to turn them frequently until the skin is blistered and black on all sides, about 2-3 minutes per side.  Place inside foil or ziplock bag and let sweat for 15 minutes.  Peel off the skin, remove the stem and the seeds.

In a medium pot boil tomatillos, 1 onion, jalapeños, and garlic until soft.  Drain and place tomatillos, boiled onion, jalapeños, garlic and poblanos and washed cilantro (stems and all) in the blender.  Add chicken broth, chicken bouillon, cumin, garlic powder, and onion powder.  Blend until smooth.

Dice the remaining (not boiled onion) Add to avocado oil to a pan and sauté until translucent.  Once onion is finished add the blender mixture-  bring to a simmer.  Next add squeeze of lime and heavy cream.  Mix really well and simmer for a few minutes.