Tomatillo-Poblano Sauce

[Guest guest]

You can spoon this over tamales or burritos

or use however you like. I like to use it in Spanish

rice.

Here is a picture of the chile, looks like a deflated

bell pepper

http://www1.istockphoto.com/file_thumbview_approve/484795/2/istockphoto_484795_p\

oblano_chile_pepper.jpg

Chico

 

Tomatillo-Poblano Sauce

 

about 2 tbls. olive oil

1 large yellow onion, finely diced

1/2 lb. poblano chiles, diced (they are large fat

chiles that are deep green and you can stuff them too)

1 tablespoon garlic, minced

1/2 lb. tomatillos, husked

2 cups vegetable broth

ground cumin powder to taste

2 teaspoons sugar

salt and pepper to taste

 

 

Saute onions until slightly caramelized. Keeping the

heat high, add the poblano chilies; allow chilies to

char slightly. Add garlic; being careful not to burn

the garlic, stir 30 seconds. Add broth and

tomatillos; leaving the pot uncovered, cook at a fast

simmer for 45 minutes. As the tomatillos begin to

break down, crush them with the back of your stirring

spoon. Add spices and allow mixture to cool slightly.

Adjust seasonings as needed.

 

 

______________________________\

____

Be a better sports nut! Let your teams follow you

with Mobile. Try it now.

http://mobile./sports;_ylt=At9_qDKvtAbMuh1G1SQtBI7ntAcJ