Ingredients
- 2 fresh Anaheim chilies
- 1 14 1/2-ounce can low-salt chicken broth
- 1 1/4 cups chopped onion
- 4 ounces tomatillos, husked, rinsed, quartered
- 1 jalapeño chili, seeded, coarsely chopped
- 1 garlic clove, chopped
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1/4 cup sour cream
- 12 6-inch-diameter corn tortillas
- Pork Chili Verde, chilled (see recipe)
- 2 1/4 cups shredded asadero cheese*
- 2 plum tomatoes, seeded, chopped
Description
Kick-start Your Next Dinner Party With This Tex-Mex Classic.
Bon Appetit Magazine
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