2 medium onions, chopped (1 cup)
1/2 cup vegetable oil
10 oz fresh spinach, chopped
1/2 lb tomatillos, coarsely chopped
4 oz green chiles, chopped
2 cloves garlic, crushed
1 tsp oregano leaves, dried
1 cup chicken broth
2 cups dairy sour cream
1. Cook and stir onions in oil in a 3-quart saucepan until tender.
2. Stir in remaining ingredients except broth and sour cream. Cover and cook over medium heat for 5 minutes, stirring occasionally.
3. Place mixture in food processor workbowl fitted with steel blade or in a blender container. Cover and process until smooth, about 1 minute.
4. Return mixture to saucepan and stir in broth. Heat to boiling and then reduce heat. Simmer uncovered for 10 minutes. Stir in sour cream. Cover and refrigerate any remaining sauce.