2 lb.
tomatoes
1 onion
4 Tbsp. oil
1 Tbsp. oregano
4 green chiles (poblano)
1/2 cup chicken stock
to taste salt & pepper
Roast tomatoes on stovetop or under the broiler, by charring the
skins. Let tomatoes cool and remove the skins, but do not wash.
Roast chilies the same way, cool, peel and chop. Heat oil and sauté
onions until soft. Add remaining ingredients including tomatoes and chilies.
Simmer 15-20 minutes. Place in a food
processor and puree until smooth. Serve on eggs, chicken, pork
or beef.
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