Ingredients
|
---|
Amt.
|
Measure
|
Ingredient
| | | | 1 | tablespoon | olive oil | 1/2 | large | Onion, chopped | 4 | cloves | garlic minced | 1/2 | cup | Poblano peppers, whole roasted, peeled, seeded and chopped | 1 | pepper | Jalapeno peppers, roasted, peeled, seeded and chopped | 15 | small | Tomatoes (tomatillos), roasted (3/4 pound) | 1/8 | cup | cilantro, fresh, chopped | 3/4 | teaspoon | salt | 1/8 | teaspoon | black pepper | 1 | teaspoon | Spices, ground cumin | 1.5 | cups | chicken broth, fat free, low sodium |
|
Steps
|
---|
Sequence
|
Step
|
---|
| 1 | Combine tomatillos, poblano, jalapeno and cilantro in blender. Process until smooth. | 2 | In large saucepan, heat oil and saute onions and garlic until tender and fragrant. | 3 | Pour tomatillo mixture over the onions and garlic. Add chicken broth, salt, pepper and cumin. | 4 | Simmer for about 1 hour (more or less), depending on the consistency you want. |
|