Salsa verde:
2 roasted, seeded, & peeled poblano chiles
1/2 pound of pared & rinsed tomatillos
a small onion, peeled & quartered
chicken stock to cover
salt (to taste)
Simmer until tomatillos are tender.
Cool.
Puree in a blender or food processor, adding
2-5 peeled garlic cloves
a cup of chopped cilantro
Optionally, you may add here:
ground cumin (to taste)
chopped parsley
chopped serrano or jalapeño chiles (to taste and can be roasted, seeded & peeled).
This can be used as a base for rice, guisados, etc.
Chickenfoot Soup 