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Keegan's Grill Tomatillo-Poblano Sauce



  • 1 ounce olive oil
  • 6 ounces yellow onions, finely diced
  • 8 ounces poblano chiles, diced
  • 1 tablespoon garlic, minced
  • 8 ounces tomatillos, husked
  • 2 cups chicken stock
  • Cumin powder to taste
  • 2 teaspoons granulated sugar
  • Salt to taste
  • Pepper to taste


  • Saut√© onions until slightly caramelized.
  • Keeping the heat high, add the poblano chiles; allow chiles to char slightly.
  • Add garlic; being careful not to burn the garlic, stir 30 seconds.
  • Add chicken stock and tomatillos; leaving the pot uncovered, cook at a fast simmer for 45 minutes. As the tomatillos begin to break down, crush them with the back of your stirring spoon.
  • Add spices and allow mixture to cool slightly.
  • Adjust seasonings as needed.

Source: Chef Paul Burdick, Keegan's Grill, Phoenix, Arizona -


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