1. Place the tomatillos and chiles in a heavy-bottomed pan, cover with water, and bring to a boil.

2. Add the salt, lower the heat to a lively simmer, and cook until the tomatillos and chilies are tender—approximately 10 to12 minutes; drain.

3. Place the tomatillos, chilies, onion, garlic, cilantro, and cumin in your food processor or blender and puree until nearly smooth, but with some texture remaining.

4. Place a skillet over medium high heat and add the oil. When sizzling, add the salsa verde and cook until it thickens—approximately 5 to 6 minutes.

5. Add the broth and mix well.

6. Taste the salsa and adjust the salt.

7. Bring the salsa to a boil, reduce the heat to a lively simmer, and cook, stirring, until thickened—approximately 8 to 10 minutes.