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Categories:Viewed: 26 - Published at: 7 years ago
Ingredients
- 2 teaspoons olive oil
- 1 onion, coarsely chopped
- 1 lb tomatillo, husked, rinsed and quartered
- 2 garlic cloves, minced
- 1 poblano pepper, coarsely chopped
- 2 avocados
- 2 (14 ounce) cans chicken broth
- 1 teaspoon cumin seed, ground
- 14 cup cilantro, coarsely chopped
- 1 cup plain low-fat yogurt
- kosher salt & freshly ground black pepper
Method
- Heat olive oil in saucepan over medium heat.
- Add onion and cook until translucent, about 10 minutes.
- Add tomatillos, garlic and poblano pepper and cook 5 minutes.
- Raise heat to medium high, add chicken stock, cumin and cilantro, and cook 10 minutes more.
- Remove from heat and cool.
- Pour mixture along with avocados into food processor and puree until smooth, or use submersion blender to puree in the pot.
- Add yogurt, salt and pepper and combine well.
- Transfer to bowl and chill in refrigerator.
