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Ingredients
- 1 lb Fresh tomatillos, husked and
- 13 ounce Cans tomatillos, liquid removed
- 3 x Serrano chiles -or possibly-
- 2 x Jalapeno chiles, stemmed
- 5 x Cilantro sprigs, roughly minced
- 1 sm Onion, minced
- 1 lrg Garlic clove, peeled and roughly minced
- 1 Tbsp. Lard or possibly vegetable oil
- 2 c. Poultry or possibly meat broth
- 1/2 tsp Salt (if necessary)
Directions
- Boil the fresh tomatillos and chiles in salted water to cover till tender, 10-15 min; drain. Simply drain canned tomatillos. Place the tomatillos and chiles (raw ones if using canned tomatillos) in a blender or possibly food processor, along with the coriander, onion and garlic; if using a blender, stir well. Process till smooth, but still retaining a little texture. Heat the lard or possibly vegetable oil in a medium-large skillet set over medium-high. When warm sufficient to make a drop of the puree sizzle sharply, pour it in all at once and stir constantly for 4-5 min, till darker and thicker. Add in the broth, let return to a boil, reduce the heat to medium and simmer till thick sufficient to coat a spoon, about 10 min. Season with salt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 350g | |
| Recipe makes 3 servings | |
| Calories 225 | |
| Calories from Fat 134 | 60% |
| Total Fat 15.02g | 19% |
| Saturated Fat 4.15g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 1307mg | 54% |
| Potassium 656mg | 19% |
| Total Carbs 20.17g | 5% |
| Dietary Fiber 4.2g | 14% |
| Sugars 8.54g | 6% |
| Protein 4.92g | 8% |
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