Ingredients
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Olive oil
1 part: Tomatillo (usually like 5 tomato sized)
1 part: Serano/jalapeno (usually like 5 big jalapenos)
2 Poblano peppers
1 bundle Green onion/scallions
1 bunch of cilantro
1 White/sweet Onion
As much as you want Garlic (usually 1 head)
Rice
1-2 containers Chicken/vegetable stock
Salt to taste
Directions
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Cut Tomatillos in quarters
Deseed (as much or as little as you want) and dice all peppers
Dice onions
Cut Green off of Green onions and dice white
Dice garlic
In a large pot add a few tablespoons of oil and add all diced ingredients along with some salt
Cook on medium high heat until soft and good color and browning, about 20 minutes
Add 1 container chicken stock and simmer for 15+ minutes.
Try and mash any of the large pieces at this point
Add chopped whole bunch of cilantro(you can chop up the stems too) and chopped green part of scallions. Add more salt to taste and black pepper.
Serve over white rice
