Green Enchilada Sauce

Add 1 tablespoon of olive oil to a large saute pan and heat over medium. Saute diced onions until soft. Add minced garlic and continue sauteeing until the garlic is fragrant and mixture is just beginning to brown. Remove from heat.
Meanwhile, rub chiles with olive oil. Place them on a baking sheet lined with aluminum foil. Broil on the top rack of the oven, rotating the chiles until they are blistered on all sides. Remove from the oven and allow to cool enough to handle. Remove stem and most seeds from the chiles and scoop the flesh away from the peel, if desired.
Prepare fresh tomatillos by removing the outer paper-like skin and trimming the stem. Rinse any sticky residue from the tomatillos and cut into quarters. Place tomatillos in a blender or food processor and pulse until the tomatillos are broken down into small chunks.
Add chile flesh and cilantro to the blender and pulse a few more times until desired consistency is achieved.
Pour sauce back into saute pan. Add water, cumin, and bouillon and bring to a simmer.
Simmer over medium-low heat until sauce thickens to desired consistency and flavors have meddled.
Cool. Store in an airtight container in the refrigerator for up to 10 days or freezer for up to 6 months.