Yield: 1 servings
|1 cup||Diced onions|
|2||Cloves garlic; chopped, up to 3|
|2 cups||Veggie broth or water|
|1 tablespoon||Ground cumin|
|1 tablespoon||Chile powder|
|8 ounces||Canned green chilies|
|1 pounds||Tomatillos; husked rinsed and quartered|
|2 cups||Cilantro; loosely packed|
Saute onions, cumin and chile powder in ¼ cup broth, adding more broth as needed to keep them from sticking. After about 5 minutes, add green chilies and saute a few more minutes. Add tomatillos, cilantro and remaining broth and cook until tomatillos are softened and liquid is reduced to desired consistency. If you want a really smooth sauce, blenderize. I just serve it chunkyish. I add ff sour cream for a creamier sauce - I've never tried it, but I suppose tofu would work as well . . .
Posted to fatfree digest by Mayflies2@... on Oct 9, 1999, converted by MM_Buster v2.0l.