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From Dorothy McNett's recipes at www.dorothymcnett.com. One of so many versions...adjust the heat by use of more or less chile peppers. If using for a filling for tacos, burritos, etc., reduce the broth to about 3 cups so that it will not be too moist. For serving as a stew, the 4 cups seems to work nicely.
1 1/2 pounds tomatillas (about 15)
Peel the dry skin from each tomatilla, wash them well. Line a baking sheet with sides with a silicone baking mat. Slice each tomatilla in half and place cut side down on the sheet. Place under broiler for about 5-7 minutes, or until they have browned on the tops. In blender or food processor with steel chopping blade in place, whirl the tomatillas, anaheim or poblanos, jalapeno and cilantro to make a fairly smooth mixture. Set aside.
Recipe created 2011-03-26.