Ingredients
1 can (27 ounces) whole green chiles, drained and seeded
6 garlic cloves (do not peel)
4 tomatillos, husked
2 teaspoons extra-virgin olive oil
1 small white onion, cut into 1/2-inch pieces
2 teaspoons dried Mexican oregano
3/4 teaspoon ground cumin
Coarse salt
Preparation
Puree chiles in a blender, adding a little water if the puree seems dry.
Cook garlic and tomatillos in a dry large cast-iron skillet over medium-high heat, turning occasionally, until golden brown and softened, about 8 minutes. Peel garlic. Coarsely chop garlic and tomatillos; set aside.
Heat oil in same skillet over medium heat until hot but not smoking. Cook onion until softened and translucent, about 5 minutes. Add chile puree, garlic, tomatillos, 1/2 cup water, the oregano, and cumin. Bring to a boil; reduce heat. Simmer until sauce is thickened, about 15 minutes. Season with salt. If not serving immediately, refrigerate up to 2 days. Just before serving, heat over low heat; add water if sauce seems too thick.
