Red was what i was looking for, but im open to learning and trying anything (and everything)
I really don't have a recipe for my green and do what I think will taste good. The heat level will depend upon how spicy the poblanos are.
1-2 Tbsp vegetable oil
4-5 large poblano chiles
7-8 good size tomatillos, husks removed and washed
1 medium head of garlic, cloves removed and skins left on
1 large onion, skin on
1 Tbsp Mexican oregano, then to taste
1 Tbsp freshly toasted and ground cumin seed, then to taste
S&P to taste
1/4 to 1/2 Cup vegetable stock or water
Chopped, fresh cilantro or epazote to taste (optional)
I prefer to do the charring on a charcoal grill, but it can be done under the broiler on a foil covered sheet pan. You just won't get that smokey flavor in the oven.
Place pablanos, tomatillos, onion and garlic cloves on a very hot charcoal grill, turning as needed until skins are charred. You may have to use a grill pan for the garlic. Remove from grill as veges get charred. Once every thing is done, add tomatillos to a blender. Stem and seed poblanos, cut into large chunks and add to the blender. Remove skin from the onion, chop into large pieces and add to blender. Remove skin from garlic cloves and add to blender. The garlic might be done enough to "squeeze" out the clove. Cover blender jar and pulse until veges are broken down, then turn on low speed and blend until smooth, adding stock or water if needed to thin sauce out. Add oregano and cumin and blend to incorporate. Taste and add salt and pepper to taste. Heat a large sauce pan over med-high and add oil. Carefully add sauce and cook just below a simmer until no longer raw or to your taste. Adjust seasoning as needed to taste. This can be made ahead and refrigerated for a few days. Reheat before using and if you intend to add cilantro or epazote, do so right before use.
We use this sauce for enchiladas both as part of the filling, dipping tortillas and on top with cotija, queso fresco, oaxaca or chihauhau cheese. This sauce is also the base for our green chili stew with either chicken or pork.