Title: Roasted tomatillo sauce
 Categories: New, Text, Import
      Yield: 4 Servings
 
 
        2 lb tomatillos, -- husks removed
  :          and rinsed
        1 lg yellow onion, -- peeled and
  :          quartered
       12    cloves garlic, -- peeled
        2 md Poblano or Anaheim chiles,
  :          stemmed and seeded
      1/3 c  chopped cilantro
    1 1/4 c  coarsely chopped fresh
  :          spinach leaves --
  :          (optional)
      3/4 c  or more rich chicken or
  :          vegetable stock
  :          Salt and freshly ground
  :          pepper
  
  Place tomatillos, onions, garlic and peppers in a single layer in a
  oiled baking pan and roast in a preheated 400 degree oven until soft
  and golden brown, 15-20 minutes. Place all of vegetables including
  juices in a food processor along with cilantro, spinach and stock and
  process in short bursts until smooth. Add more stock if necessary to
  make a medium textured sauce. Season to taste with salt and pepper.