Ingredients: 1 cup chopped onions 1/4 cup vegetable oil 1 1/2 cup spinach, chopped 1 1/2 cup whole tomatillos, cooked (green tomatoes) 1/2 cup green chiles, chopped 2 cloves garlic, crushed 1 T. dried oregano leaves 1 cup chicken stock
Directions:Cook and stir onions in oil in 3 quart saucepan until tender. Add spinach, tomatillos with liquid, garlic and oregano. Cover and cook over medium heat 5 minutes. Transfer to blender container; cover and blend on low speed until smooth, about 1 minute. Return mixture to saucepan; stir in chicken stock. Heat to boiling; reduce heat and simmer uncovered 10 minutes. Cover and refrigerate no longer than 10 days. |