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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 1 1/2 c. Minced yellow onions
- 1 Tbsp. Seeded and diced jalapeno chile
- 2 lb Husked and quartered tomatillos
- 2 Tbsp. Chopped garlic
- 1/2 tsp Grnd cumin
- 1 1/2 tsp Dry oregano
- 4 c. Rich chicken stock
- 1/4 c. Tequila
- 1 Tbsp. Fresh lime juice Kosher salt Tabasco or possibly other warm pepper sauce
- 1/4 c. Minced fresh cilantro
- 1 Tbsp. Sugar
- 1 c. Low-fat plain yogurt
Direcciones
- 1. In a large saucepan, heat extra virgin olive oil and saute/fry onions till soft and lightly browned. Add in jalapeno, tomatillos, garlic, cumin and oregano.
- Saute/fry 5 min more.
- 2. Add in stock, bring to a boil, then lower heat and simmer uncovered 10 min. Transfer to a blender or possibly food processor and puree, in batches if necessary. Chill till well chilled.
- 3. At serving time, stir in tequila, lime juice, salt and Tabasco to taste, cilantro, sugar and yogurt.
- Serves 8 as a starter course.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1523g | |
| Calories 749 | |
| Calories from Fat 323 | 43% |
| Total Fat 36.6g | 46% |
| Saturated Fat 9.31g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 1624mg | 68% |
| Potassium 1574mg | 45% |
| Total Carbs 54.42g | 15% |
| Dietary Fiber 8.6g | 29% |
| Sugars 33.43g | 22% |
| Protein 21.71g | 35% |
