Last summer, we had some fresh tomatillo from our farmer’s share, then we found this recipe and gave it a try. The flavor was so good, we followed the recipe exactly, but you don’t like too spicy, you can reduce the amount of the green chilis. The result will be still outstanding! It can be served warm or chilled.
YIELD
8 servingsPREP
15 minCOOK
15 minREADY
30 minIngredients
Directions
Sauté tomatillos, onion and garlic in margarine five minutes.
Remove to food processor and add the next four ingredients.
Purée to chunky.
Pour in pot and add 3 cups chicken stock, 4 ounces diced green chilies, a little chopped spinach, a little whole kernel corn, 1 teaspoon sugar.
Simmer for 20 to 25 minutes.
Serve topped with a dollop of sour cream.
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