This really is essentially a variation of Lillian's recipe for green enchilada sauce , though not developed as such. Tomatillos and green peppers are simply delicious. This takes a little bit of time to prepare in the morning (or you could do it the night before and leave everything in the crockpot in the fridge) 1.5 lbs (6-7) tomatillos 1 large onion, cut into "wings" 2-4 chiles verdes (Anaheim or Hatch are good) 3 cloves garlic 1 lime, juiced 1/3-1/2 bunch cilantro 2 tsp. salt, or to taste 1 Tbl. sugar, or to taste 2-3 pounds meat (beef or pork roast, though chicken would probably be fine) Remove tomatillo husks and their stems. Place them end up along with the peppers (stems trimmed to reduce burning) in the broiler. Cook until the tomatillos are getting mushy, while rotating the peppers so that they get evenly blackened. Peel the peppers and remove their stems. Remove the more burnt parts of the tomatillos. Throw everything into the crockpot, and have i
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