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Salsa Verde Espinaca
1 cup small diced onion
1/2 cup corn oil
10 bunches minced fresh spinach
8 ounces medium dice fresh tomatillos
4 ounces diced green chilies
2 tablespoons minced garlic
1 tablespoon dried oregano
1 cup unsalted chicken stock
2 cups sour cream
Heat oil in a large saucepan, over a medium flame. Add onions and cook
until tender. Add spinach, tomatillos, chilies, garlic, and oregano.
Cover and simmer for 5 minutes, stirring occasionally.
Puree in a food
processor, until smooth. Return to saucepan, over a
medium flame. Stir in stock.
Heat to a boil, reduce heat, and simmer uncovered for 10 minutes.
Remove from heat, stir in sour cream. Cover and chill
to store.
   
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