Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Vegetable oil |
| 2 \N | Jalapenos -- seeded and |
| \N \N | Diced finely |
| 1 small | Onion -- diced finely |
| 2 pounds | Tomatillos -- husked and |
| \N \N | Quartered |
| 4 cups | Chicken stock -- (preferably |
| \N \N | Homemade |
| \N \N | Salt |
| 2 tablespoons | Chopped cilantro leaves |
Heat oil in a lage saucepan over medium-low heat. Add chilies and onion and cook until tender, stirring occasionally, about 10 minutes.
Add tomatillos and stock and bring to boil. Reduce heat,cover and simmer until tomatillos are tender, about 10 minutes.
Before serving test for salt and ladle into bowls. Garnish with cilantro. Depending on how many chilies you add, this could make a good cooler for a hot and spicey meal.
KGB (Katherine M.Grine Barto) barto@...
Recipe By :
From: Caitlin Davis Carlson, Seaview,wa