4 large onions, sliced
2 clove garlic, minced
1/4 cup salad oil
4 large bell peppers, stemmed and seeded
2 large (7 oz. each) cans whole green chilis, split lengthwise
1 tbs dry oregano leaves
2 cans (13 oz.) each tomatillos (we just use a whole mess of fresh tomatillos from the garden!)
6 cups chicken broth
4 fresh jalapenos, stemmed, seeded and chopped
1/2 cup fresh cilantro, chopped
2 cups (8 oz.) shredded pepper-jack cheese
Sour cream or plain yogurt
In a 6- to 8- quart pan combine onions, garlic and oil over medium heat. Cook, stirring often, until onions are very soft and golden (about 30 minutes). Meanwhile, thinly slice bell peppers and chilis crosswise.
Add oregano, tomatillos (and their liquid), broth, bell peppers, green chilis and jalapenos to pan. Bring to a boil. Reduce heat, cover and simmer until bell peppers are very tender, about 15 minutes. (At this point, you may cool, cover and refrigerate for up to 2 days; reheat before continuing.)
Stir in cilantro. Ladle chili into individual bowls, sprinkle with cheese and top with a dollop of sour cream. Makes 8 servings.