1 lb. tomatillos
1 chopped onion
1 chopped green onion
2 tsp. minced jalapeno
1 c. chicken stock
Salt and pepper to taste

Saute onion in large skillet until soft. Cook tomatillos in boiling, salted water for 2 to 3 minutes, then puree in blender. Add green onions to skillet just before regular onions are ready. Combine all ingredients in a saucepan and simmer for 20 minutes. Serve at room temperature.