Remove husks and stems from
Tomatillos (1 lb)
. Run them under warm water to remove the sticky residue. In a large pot, boil the tomatillos and
Serrano Chili (1)
in salted water for about 10-15 minutes until tender and cooked through.
Place tomatillos, chiles,
Yellow Onion (1)
Garlic (1 clove)
Fresh Cilantro (6 sprigs)
in a food processor. Blend until smooth, but retaining a little texture. Not liquified.
Vegetable Oil (1 tsp)
in a large skillet over medium-high heat. When it’s hot enough to make a drop of the salsa mixture sizzle, add all of it to the pan at once and stir frequently for about 4 – 5 minutes until the sauce thickens and darkens.
Chicken Stock (2 cups)
and bring to a boil. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon. Season with salt to taste.