I made the recipe for Green Chili with Pork (Chile Verde Con Cerdo) out of Cooks Illustrated (September/October 2019) and while it didn't look pretty, it was delicious. The true takeaway, in my humble opinion is the green sauce (aka salsa verde), that I'm going to make next time we do our Chicken Enchiladas.
1 1/2 lb. tomatillos, husks and stems removed, rinsed and well dried (or substitute 3 cans 11 oz. cans of tomatillos, drained, rinsed, and patted dry)
5 poblano chiles, stemmed, havled, and seeded
1 large onion, cute into 8 wedeges through root end
5 garlic cloves, unpeeled
1 jalapeno chile, stemmed and halved
Line a sheet pan with parchment and/or aluminum foil
Plae tomatillos, poblanos, onion, garlic and jalapeno on the pan, drizzle with oil.
Arrange chilis skin side up
Broil for 10-13 minutes, rotating sheet halfway through
Put tomatillos, onion and juices in food processor
Remove as much skin as possible from peppers
Remove skin from garlic
Remove seeds from jalapeno
Add to peppers and garlic to food processor
Pulse until mixture is roughly pureed.
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