2-3 Tbsp. extra-virgin olive oil
1 large onion, minced
5-6 cloves garlic, minced or pressed
2 green peppers, chopped
1-2 jalapenos, seeded and membranes removed
1 ½ lb. tomatillos, husked and quartered or halved
½ bunch cilantro, coarsely chopped
2 tsp. Kosher salt
¼ tsp. black pepper
1 ½ tsp. cumin
3 cups Gluten Free chicken stock
In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender.
Combine tomatillos, green peppers, jalapenos and cilantro in the blender. Process until smooth; this may need to be done in batches. Add a bit of stock to the blender mixture if necessary.
Pour the tomatillo mixture over the onions and garlic and add chicken stock, salt, pepper, and cumin. Simmer 15 minutes-1 hour, depending on desired consistency