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| 1 Tasse | Onions, Chopped, 2 Med. |
| 1/2 Tasse | vegetable oil |
| 10 x ca. 30 g | spinach fresh, chopped |
| 1/2 x ca. 450 g | Tomatillos, Coarsely Chopped |
| 4 x ca. 30 g | Green Chiles, Chopped, 1 cn |
| 2 | Cloves garlic crushed |
| 1 Esslöffel | Oregano Leaves, Dried |
| 1 Tasse | chicken broth |
| 2 Tasse | dairy sour cream |
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Cook and stir onions in oil in a 3-quart saucepan until tender. Stir in remaining ingredients except broth and sour cream. Cover and cook over medium heat for 5 minutes, stirring occasionally. Place mixture in food processor workbowl fitted with steel blade or in a blender container; cover and process until smooth, about 1 minute. Return mixture to saucepan; stir in broth. Heat to boiling; reduce heat. Simmer uncovered for 10 minutes. Stir in sour cream. Cover and refrigerate any remaining sauce. Makes about 4 cups of sauce.
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