Quick-Cooked Tomatillo-Chile Sauce (Salsa Verde)

I've already made red salsa, so it's time to make green salsa. (This is the base for the poblano-based taco truck salsa I have been trying to match.) It's quite similar to the red salsa, not surprisingly, but it uses tomatillos instead of tomatoes, and it includes cilantro. Because I wasn't planning to make anything like huevos rancheros, I made half of the full 3-cup version in the cookbook. Here's the mise:

First, I boiled the tomatillos in salted water until they were tender. It usually takes about 12 minutes:

I added the tomatillos and the remaining ingredients -- onion, cilantro, garlic, and serrano (which I stemmed, but did not seed or devein -- spicy) to the blender and pureed it. It was mostly smooth, but it retained some small chunks for texture:

Then I heated some lard in a sauce pan. When the pan was hot enough to make a drop of the salsa sizzle, I added the whole blender jar:

I cooked the salsa, stirring constantly, for about five minutes, until it was much thicker and a little bit darker:

I then added a cup of chicken broth and returned the pot to a boil:

Once the salsa was boiling, I reduced the heat and simmered the salsa for about ten minutes:

This salsa is an excellent base, and, like the red salsa, it has totally ruined jarred salsa for me (which is not necessarily a bad thing). I like to experiment with it; adding a poblano (which I stem, seed, and devein) in addition to or instead of the serrano. We usually keep a jar of either this (or a variation of this) or red salsa (or both) around for our salsa needs, and it is very nice.

Sources:
Pretty much everything came from Whole Foods