6 or 7 tomatillos, husked and cleaned
1/2 to 1 bunch of cilantro
1 clove of garlic
1 tbsp chicken bouillon
Boil tomatillos and peppers (remove stems from dried peppers first) for approximately 30 minutes until soft.
Blend (in blender or food processor) tomatillos, peppers, onions, cilantro and garlic until smooth. You will need to add about a cup of water to get the right consistency - not too thick, like tomato soup. (For more flavor and spice, use the water from the boiling of the peppers.)
Add chicken broth and and mix well.
Heat a large pan with about 1-2 tablespoons of oil. When it's hot, add the sauce and simmer for about 5 minutes to blend the flavors. You may add salt if needed. Usually the bouillon is sufficient.
Will make enough for sauce for a 9x13 pan of enchiladas.