This isn't typically associated with smoked meats (it's common on chicken enchiladas), but I've found it pairs wonderfully with pulled pork, especially when mixed with eggs and cheese, and rolled in a flour tortilla.
1 pound tomatillos, husks removed
1 jalapeno, seeded
1 medium onion, medium chopped
2 cloves garlic, minced
5 or 6 sprigs of cilantro, chopped
2 cups chicken or vegetable broth
1 tablespoon vegetable oil
1. Boil the tomatillos and jalapenos until tender, drain.
2. Put tomatillos, jalapenos, onion, garlic, cilantro in a blender or food processor and pulse until just no longer chunky.
3. Heat vegetable oil in a large pan or dutch oven and add sauce (watch out for spatters).
4. Cook sauce over medium-high heat, stirring constantly, until it thickens and darkens slightly in color.
5. Add stock, bring to a boil then reduce to a simmer, stirring occasionally. Cook until sauce thickens enough to coat a spoon. Add salt to taste, if needed.
Hope you all enjoy it. If you've never had tomatillos before, they're a cousin of the tomato, but smaller, and with considerable tanginess, kind of like a concentrated green tomato. They're often used as the basis for salsa verde.
