care to share the recipes or links?
yeah - i realized when i posted that there would be asks. two probs. - i've now been several years without a steady supply of green and i'm generally a "feel" cook and have kinda lost my feel. so i will first discuss green chile sauce and expand where i can to recipes.
the key to good green chile sauce is good chiles and lard. dont bother unless you are willing to use lard and that's the same for red & green. no matter how many wonderful ingredients you add to a blenderful of reconstituted dried chiles, if you dont then fry the blendings in lard, it aint a real salsa. i am one who doesnt insist that tortillas be made w lard (tho they
are better), but i'm a purist with sauces. it's chemical thing - even if i'm working with other meats than pork, if there are green chiles involved, there must be lard.
green chile sauce is roasted, peeled & seeded greens, onion, garlic sauteed in lard, dusted w flour then made saucy with liquid. but there are a number of combos within that and a couple of add-ins. i would just as soon use red onions or shallots where onions are called for but, here, it's a different sauce. good, but different. there was a time that i used different onions depending on the flavor of my chile batch. i also vote for cheapest ingredients that work cuz i am a thrifty shopper.
so let's say yellow onion (Mexican insistence on white onion is mostly for raw use), a shallot if i got one, chopped garlic, sauteeing in lard. add salt & cumin (freshly toasted & ground cumin seed is 1000x better than jarred), no competing pepper - including black, pepperoncino or chile powder. stir in chiles, dust with flower, once the flour has cooked thru add liquid. my preference is veggie stock, but water, meat stock or beer is fine too. bay leaves are a good add if you cook it a while (which i usually dont unless i'm stewing/braising something in salsa).
then there is the tomato question. the adding of them changes the name of the sauce from green chile to ranchero. i sometimes do, sometimes dont. tomatillos certainly add a sometimes-beautiful element but, if you dont cook em just right, they are a detraction. up2u. if i got good tomatoes, i wouldnt waste em in cooking. fresh tomatoes that arent as good as they looked in the store are a reasonable throw-in. canned red tomatoes add another quality and are a nice extender - depends on my mood. dont waste nice San Marzanos, it's like asking Aretha to harmonize w Billie Eilish. one sitch where overstewed storebrand tomatoes are just fine.
so lard, onions, garlic, flour, liquid to semi-thickness, ask the tomato question. that's green chile. next time i'll deal w meat and recipes.
ETA: to be clear, when i say green, i mean roasted & peeled green chile peppers. not raw. i might throw a raw chile pepper into a crock pot or sumn, but i dont work w em usually, other chile peppers are better suited to raw salsas