Source: Chef Paul Burdick, Keegan's Grill, Phoenix, Arizona - azfamily.com

1 ounce olive oil
6 ounces yellow onions, finely diced
8 ounces poblano chiles, diced
1 tablespoon garlic, minced
8 ounces tomatillos, husked
2 cups chicken stock
Cumin powder to taste
2 teaspoons granulated sugar
Salt to taste
Pepper to taste

Saut?onions until slightly caramelized. Keeping the heat high, add the poblano chilies; allow chiles to char slightly. Add garlic; being careful not to burn the garlic, stir 30 seconds. Add chicken stock and tomatillos; leaving the pot uncovered, cook at a fast simmer for 45 minutes. As the tomatillos begin to break down, crush them with the back of your stirring spoon. Add spices and allow mixture to cool slightly. Adjust seasonings as needed.