Quick cooked Tomatillo-Chile Sauce (Salsa Verde)
1 lb. (11 medium) fresh tomatillos husked and washed (or two 13-ounce cans drained tomatillos)
Fresh hot green chiles to taste (roughly 3 chiles serranos or 2 chiles jalapenos, stemmed)
5 or 6 springs fresh coriander (cilantro), roughly chopped
1 small onion, chopped
1 large clove garlic, peeled and roughly chopped
1 Tbsp. vegetable oil
2 cups poultry or meat broth
Salt, about  1/2 tsp. (depending on saltiness of broth)

Quick-Cooked Tomato-Chile Sauce
1/2 medium onion, thinly sliced
1 clove garlic, minced
Hot green chiles to taste (seeded and chopped)
1 lb. pear shaped tomatoes (coarsely pureed)
2 to 3 poblano long green chiles (optional)
1 1/2 Tbsp. vegetable oil

Additional Ingredients
4 tortillas
8 eggs for poaching