Directions Step 1 In a food processor combine tomatillos, poblanos, onions, cumin, coriander, garlic, and 1/4 teaspoon each salt and ground black pepper; process until smooth. (If using fresh tomatillos, you may have to add 1/4 to 1/2 cup water.) If necessary, process in batches and stir batches together.
Advertisement Step 2 Divide sauce into three 2-cup freezer containers (or 1-quart resealable freezer bags). Cover and freeze up to 6 months. Use in Black Bean Skillet Enchiladas Verde and Chicken Verde Tacos. Makes three 2-cup portions. Chicken Verde Tacos Place 1 1/2 lb. skinless, boneless chicken thighs or 1 1/2 lb. beef flank steak, trimmed, in a 3 1/2- or 4-qt. slow cooker. Add one frozen portion Verde Simmer Sauce. For chicken: Cover and cook on low 3 1/2 to 4 hours or on high 2 1/4 hours. For beef: Cover and cook on low 7 to 8 hours or on high 3 1