Servings: 4 cups

1½ pounds fresh anaheim chilies 1½ pounds fresh anaheim chilies
12 ounces tomatillos, husked and rinsed 12 ounces tomatillos, husked and rinsed
3 cups low-sodium chicken broth 3 cups low-sodium chicken broth
1 teaspoon dried Mexican oregano 1 teaspoon dried Mexican oregano
1 clove garlic, minced 1 clove garlic, minced
¼ teaspoon salt ¼ teaspoon salt
ground black pepper to taste ground black pepper to taste
2 tablespoons cornstarch, dissolved in 2 tablespoons water 2 tablespoons cornstarch, dissolved in 2 tablespoons water

Roast the chilies on a grill or under a broiler until well-blackened. When cool, peel chilies and slit them open to remove the core and seeds. Mince and set aside.
Meanwhile, bring a pot of water to the boil and add the tomatillos. Boil 5 minutes, stirring once or twice. Drain and purée in a blender or food processor.
Put the tomatillo purée in the empty saucepan with the chicken broth, Anaheims, oregano, garlic, salt, and pepper. Bring to a boil, reduce heat and simmer uncover 10 minutes.
Add the cornstarch, stir, and return to a simmer. Simmer an additional 5 to 10 minutes, until sauce is thickened and reduced to about 4 cups. Keep warm over lowest heat if you're making the enchiladas now.