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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 ea Cloves Garlic; Crushed
1 tb Oregano Leaves; Dried 1 c Chicken Broth
2 c Dairy Sour Cream
8 servings
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
4 cups of sauce.
10 oz Fresh Spinach; Chopped 1/2 lb Tomatillos; Coarsely Chopped
4 oz Green Chiles; Chopped, 1 cn 2 ea Cloves Garlic; Crushed
1 tb Oregano Leaves; Dried 1 c Chicken Broth
2 c Dairy Sour Cream
8 servings
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
4 cups of sauce.
