| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Mexican | Mexican, Sauce | 8 | Servings |
INGREDIENTS
| 1 | c | Onions, Chopped, 2 Med. |
| 1/2 | c | Vegetable Oil |
| 10 | oz | Fresh Spinach, Chopped |
| 1/2 | lb | Tomatillos, Coarsely Chopped |
| 4 | oz | Green Chiles, Chopped, 1 cn |
| 2 | Cloves Garlic, Crushed | |
| 1 | tb | Oregano Leaves, Dried |
| 1 | c | Chicken Broth |
| 2 | c | Dairy Sour Cream |
| 4 | cups of sauce. |
INSTRUCTIONS
Cook and stir onions in oil in a 3-quart saucepan until tender. Stir in remaining ingredients except broth and sour cream. Cover and cook over medium heat for 5 minutes, stirring occasionally. Place mixture in food processor workbowl fitted with steel blade or in a blender container; cover and process until smooth, about 1 minute. Return mixture to saucepan; stir in broth. Heat to boiling; reduce heat. Simmer uncovered for 10 minutes. Stir in sour cream. Cover and refrigerate any remaining sauce. Makes about Recipe by: =20 Posted to CHILE-HEADS DIGEST V3 #350 by Walt Gray <waltgray@mnsinc.com> on Jun 09, 1997
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