INGREDIENTS
3/4
pound fresh tomatillos
or 2 cans (18 ounces each) whole tomatillos, drained
1
can (4 ounces) diced mild green chiles, drained
1/2
cup chicken broth
1
teaspoon dried oregano
1/2
teaspoon ground cumin
2
tablespoons chopped fresh cilantro (optional)
PREPARATION:
- Place tomatillos in large saucepan; cover with water. Bring to a boil over high heat. Reduce heat to medium-high and simmer gently 20 to 30 minutes or until tomatillos are tender. Drain.
- Place tomatillos, chilies, chicken broth (omit if using canned tomatillos), oregano and cumin in food processor or blender; process until smooth. Return mixture to pan. Cover; heat over medium heat until bubbling. Stir in cilantro, if desired.
This recipe appears in:
Turkey & Zucchini Enchiladas with Tomatillo-Green Chili Sauce
/ Mexican
NUTRITIONAL INFORMATION:
Serving Size:
1/12 of sauce
Sodium
16 mg
Protein
<1 g
Fiber
1 g
Carbohydrate
2 g
Saturated Fat
<1 g
Total Fat
<1 g
Calories from Fat
25 %
Calories
11
DIETARY EXCHANGE:
Free
FREE
