Chilie Verde 2 different ways

This recipe was given to me by Marie aka the other sister.  It is similar to the one for Enchilades Verdes but much spicier.  You would adjust the jalapenos according to your level of tolerance for spicy!

7 tomatillos
5 jalapenos
1 Tbsp. sugar
1 Tbsp oil
2 cloves garlic
1 Tbsp. chicken base

Blend then boil for 30 minutes

This is another one I have tried.  I like cilantro so it is more my favorite but they are both good.

1 1/2 pound tomatillos

5 garlic cloves (unpeeled)

2  jalapenos

2 Anaheim chilies

1 bunch cilantro, chopped

Salt

Husk, rinse, and cut in half the tomatillos.  Place seed side down along with unpeeled garlic cloves on a foil lined baking sheet.  Place under broiler for 5-7 minutes to lightly blacken the skin.  Remove from oven, let cool enough to handle.  Roast chilies over a flame or broiler until blackened. Let cool in bag, remove skin, seed, stem.  Place tomatillos into blender.  Remove the now roasted garlic cloves from their skins and add them to the blender.  Add chopped jalapeno peppers, other chilies and cilantro into the blender.  Pulse until finely chopped and mixed.