Ingredients
- 1 medium to large onion, chopped
- 2 cloves of garlic, chopped
- 1-1/2 pounds fresh tomatillos, husked and quartered
- 2 tablespoons of olive oil
- 4 tablespoons minced fresh cilantro
- 3 tablespoons green chilies, either fresh roasted or canned Anaheims
- 2 cups chicken broth
- 1/4 cups almonds, either ground or slivered
- Salt, to taste
- 3-4 cups of cooked, chopped turkey, chicken or pork
- Sour cream and more chopped cilantro for garnish
Directions
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Cook the onion and garlic in the oil until soft.
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Add the tomatillos and chicken broth and cook, uncovered, until the tomatillos are soft.
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Place the mixture in a blender and puree.
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Return to the stove and add all remaining ingredients except the almonds.
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Simmer and reduce to about 2-1/2 cups.
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Taste and add salt if needed.
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Add almonds and the cooked meat and heat thoroughly.
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Garnish with a dollop of sour cream and more chopped cilantro.
