Cooking tomatillos not only brings out their flavor but also softens their thick skin. Choose darker poblano chiles because they have the richest flavor.
Oxmoor House JANUARY 2008
Heat oil in a large Dutch oven over medium-high heat. Add onion and next 3 ingredients; sauté 5 minutes or until tender.
. Add tomatillos and next 3 ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 23 minutes, stirring occasionally. Remove from heat; cover and chill 1 1/2 hours.
. Place avocado and half of soup in a blender; process until smooth. Transfer to a large bowl. Place remaining soup and cilantro in blender; process until smooth, and add to bowl. Stir in lime juice. Ladle soup into bowls; top with Tomato Salsa.
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