Poblano Chile Sauce

• 1 tablespoon olive oil
• 1 cup onions Chopped
• 1 1/2 cups tomatillos Husked, coarsely-chopped
• 1 tablespoon minced garlic
• 1 teaspoon serrano chile Seeded, minced
• 1 pound poblano chiles seeded, chopped
• 1/2 teaspoon coriander seed Toasted
• 1/2 teaspoon cumin seed Toasted
• 2 cups chicken stock Rich
• 1/2 cup white wine Fruity, such as Riesling
• 2 cups cilantro leaves Loosely-packed
• 3/4 cup almonds
• kosher salt to taste
• freshly ground black pepper to taste
• fresh lime juice

1. In a medium saute pan, heat the oil. Add the onions, tomatillos, and garlic and saute until lightly browned. Add the chiles, coriander seed, cumin seed, stock, and wine and bring to a boil. Lower the heat and simmer for 5 to 8 minutes, uncovered, or until somewhat thickened. Cool slightly.
2. Transfer the mixture to a blender or food processor along with the cilantro and almonds and puree. Season to taste with salt, pepper, and drops of lime juice. Serve warm. This may be made several hours ahead.

olive oil, onions, tomatillos husked, garlic, serrano chile, chiles, coriander, cumin, chicken, white wine, cilantro, almonds, kosher salt, freshly ground black pepper, lime juice

Taken from www.yummly.com/recipe/Poblano-Chile-Sauce-1668564 (may not work)