1 med. onion, finely chopped
1/4 c. blanched almonds, chopped fine
2 tbsp. oil
2 (10 oz.) cans tomatillos
1 tbsp. minced cilantro
3 tbsp. minced canned Anaheim chilis, seeds and pit removed
2 c. chicken broth

Combine the onion, almonds and oil in a pan over medium heat, and cook, stirring until the onion is limp and the almonds are lightly brown. Whirl the tomatillos and their liquid in a blender until the mixture is fairly smooth (or rub it through a wire strainer using all the liquid and the pulp). Add the pureed tomatillos to the onion mixture. Stir in the cilantro and chilis to taste. Add the chicken broth and boil the sauce rapidly until it is reduced to about 2 1/2 cups, stirring it occasionally.