Name: Smoky Pasilla-Tomatillo Sauce
Total time: 35 min
Yield: Makes 2 cups
Ingredients: 2 pasilla de Oaxaca chiles (large; 1/ ounces stemmed, seeded and wiped clean); 2 black pasilla chiles (large; 1/ ounces stemmed, seeded and wiped clean); ½ pound tomatillos (husked, rinsed and quartered); ½ cup white onion (finely chopped); 3 cloves garlic (large); 2 tablespoons dark brown sugar (packed); 1 ½ cups chicken stock or low-sodium broth; Kosher salt

In a medium skillet, toast the chiles over moderate heat, turning occasionally, until pliable and blistered in spots, about 1 minute. Add the tomatillos, onion, garlic, brown sugar and chicken broth and bring to a boil. Cover partially and simmer over moderately low heat, stirring occasionally, until the vegetables are very soft, about 20 minutes.

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Smoky Pasilla-Tomatillo Sauce

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