Directions:
- Heat olive oil in saucepan over medium heat. Add onion and cook until translucent, about 10 minutes.
- Add tomatillos, garlic and poblano pepper and cook 5 minutes. Raise heat to medium high, add chicken stock, cumin and cilantro, and cook 10 minutes more. Remove from heat and cool.
- Pour mixture along with avocados into food processor and puree until smooth, or use submersion blender to puree in the pot.
- Add yogurt, salt and pepper and combine well. Transfer to bowl and chill in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.7 Kcal (1138 kJ) | ||
| Calories from fat | 178.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.82g | 30% | |
|---|---|---|---|
| Cholesterol | 3.68mg | 1% | |
| Sodium | 105.62mg | 4% | |
| Potassium | 1006.7mg | 21% | |
| Total Carbs | 23.38g | 8% | |
| Sugars | 10.96g | 44% | |
| Dietary Fiber | 9.97g | 40% | |
| Protein | 6.69g | 13% | |
| Vitamin C | 28mg | 47% | |
| Iron | 2.5mg | 14% | |
| Calcium | 147.5mg | 15% | |
| Amount Per 100 g | |||
| Calories | 84.36 Kcal (353 kJ) | ||
| Calories from fat | 55.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.16g | 30% | |
|---|---|---|---|
| Cholesterol | 1.14mg | 1% | |
| Sodium | 32.79mg | 4% | |
| Potassium | 312.57mg | 21% | |
| Total Carbs | 7.26g | 8% | |
| Sugars | 3.4g | 44% | |
| Dietary Fiber | 3.1g | 40% | |
| Protein | 2.08g | 13% | |
| Vitamin C | 8.7mg | 47% | |
| Iron | 0.8mg | 14% | |
| Calcium | 45.8mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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