In a large skillet or saucepan, heat the olive oil over medium heat. Once hot, add the diced onion and jalapeño. Sauté for about 5-7 minutes, or until the onion becomes translucent and fragrant.
Next, stir in the chopped tomatillos and minced garlic. Cook for another 3-4 minutes until the tomatillos begin to soften.
Pour in the chicken or veggie broth, followed by the diced green chiles. Stir everything together.
Add the ground cumin, salt, and black pepper to the skillet. Stir well and bring the mixture to a gentle simmer. Allow it to cook for about 10-15 minutes.
Once the sauce has simmered, remove it from the heat and let it cool slightly. Transfer it to a blender and blend until silky, or use an immersion blender for a chunkier texture.
Your Homemade Green Enchilada Sauce is now ready to be used! Pour it over enchiladas, use it in burritos, or as a dip for tortilla chips.
