Green Enchilada Sauce

10 minutes
to prep

20 minutes
to cook

4 cups

About this Recipe

This Green Enchilada Sauce recipe is packed with flavor from jalapeños, tomatillos and garlic.

Recipe by: Socorro Muller Sargent
Photos by: Maria French


  • 1 tablespoon vegetable oil or olive oil
  • 1/2 large onion, rough chopped
  • 4 cloves of garlic, minced
  • 1 to 3 jalapeño chiles, deseeded and rough chopped
  • 1/4 teaspoon cumin
  • 1 (4 ounce) can chopped chiles
  • 1 vegan “chicken” bouillon cube
  • 1 ½ pounds tomatillos (about 10), peeled, rinsed, and coarsely chopped
  • 1 cup hot water
  • Optional: 2 teaspoons mild green chile powder
  • Optional: 1 teaspoon dried cilantro
Lao-Style Pho

Step-by-Step Instructions

Step 1

Heat the vegetable oil in a large, nonstick skillet over medium heat.

Step 2

Sauté the onions, stirring frequently, for about 5 minutes or until translucent. Add salt and pepper to taste.

Step 3

Add the garlic, jalapeño(s), cumin, and chile powder and dried cilantro (if using) and sauté for another 2 minutes.

Step 4

In a small bowl, dissolve the bouillon cube in the hot water.

Step 5

To the skillet, add the canned chiles, chopped tomatillos, and the bouillon. Bring to a boil, cover, and reduce heat. Let it simmer for about 10 minutes, stirring occasionally.

Step 6

Turn heat off and cool slightly.

Step 7

Pour into a blender or a food processor and purée.