Ingredients Edit

Directions Edit

  1. Heat the stock in a large and heavy skillet over medium-high heat.
  2. Sauté onion, bell pepper and garlic until soft.
  3. Add tomatillos and cumin and saute for 10 minutes.
  4. Add remaining ingredients and sauté a further 3 minutes.
  5. Serve warm.
Community content is available under CC-BY-SA unless otherwise noted.