Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Tomatillos
1 c Chicken broth
2 c Romaine lettuce -- chopped
1/2 c Cilantro
6 Poblano chilies
1/2 ts Cumin
1 ts Coriander -- ground
pn Anise seed -- ground
1/2 ts Salt
1 Corn tortilla --
Dried/chopped
2 tb Epazote -- chopped
(optional)
2 tb Oil

Remove papery skins from tomatillos and wash under hot water. Dry
roast under a broiler about 4-5 minutes, until slightly browned and
softened. Place in a blender with broth, lettuce, cilantro, poblanos,
spices, salt, tortilla and epazote, if desired. Puree until well
blended. Heat oil in a high sided frypan until almost smoking. Fry
sauce at a sizzle 3-5 minutes, stirring constantly. Strain sauce
through a fine mesh strainer and serve warm, not hot, with cooked
poultry, seafood or pork.

Recipe By :

From: Dan Klepach Date: 06-15-95 (159) Fido:
Cooking

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