On Jun 2, 4:29*pm, Tommy Joe > wrote:

You are welcome. That's my recipe (well, Mona's recipe) from my
restaurant.

Question #1: You can use fresh tomatillos, no problem. Peel and wash
them and boil them in just enough water to cover. Boil for about 10
minutes, you want them to be done but not fall apart. Drain and
throw them in the blender. Easy peasey. They will be nice and
liquidy.

Question #2: Buy a couple of pounds of tomatillos, cook and puree
them and then measure out 28 oz.

Question #3: You can use bacon fat, lard, vegetable oil, etc. Each
one will give a bit of a different flavor profile but all will be
good.

Question #4: The Chicken base I refer to is a meat base. You can buy
it in supermarkets under the "Better than Bullion" label. If it has
too much salt for your comfort level, leave it out. OR substitute a
cup of chicken stock or broth for the base/water combo. You can use
low salt stock (blech) if you need to.

Hope this helps. Please let me know what you finally do and how it
came out for you.