What You Need
1 cup fresh tomatillos, outer skin removed and rinsed well
1/4 cup yellow onion, coarsely chopped
1 teaspoon garlic, minced
1 teaspoon Jalapeno, minced
1 cup chicken stock
1/8 teaspoon ground cumin
Bring all ingredients to a boil in a 2 quart saucepan. Reduce to simmer and cook 20 minutes. Cool. Puree in blender until smooth. Return sauce to pot and simmer over medium heat for 30 minutes. Cover and set aside until ready to use. Sauce will keep up to two weeks in refrigerator if kept tightly covered.