Longaniza en Salsa Verde

Remove the casing from the Longaniza sausage and crumble it into small pieces.

On a comal or dry skillet, roast the Tomatillos, Serrano chiles, 50 grams of White onion, and Garlic cloves over medium heat, turning occasionally, until softened and lightly charred in spots, about 10-12 minutes.

Transfer the roasted Tomatillos, Serrano chiles, 50 grams of White onion, and Garlic cloves to a blender. Add the Cilantro, Chicken broth, and Salt. Blend until a smooth sauce is formed.