Poblano chili cream

Yield: 4 servings

Measure Ingredient
2 \N Tomatillos, husks removed
\N \N And quartered
1 bunch Cilantro, stems included
3 \N Poblano chiles, roasted,
\N \N Peeled, and seeded
3 ounces Sour cream
½ cup Chicken stock
2 tablespoons Vegetable oil
\N \N Juice of 1 lime
1 \N Garlic clove
1 teaspoon Coarse salt
\N \N Freshly ground black pepper

In a blender, place the tomatillos and cilantro. Blend until chopped.

Add the chiles, sour cream, chicken stock, oil, lime juice, garlic, and salt. Blend until smooth.

Store refrigerated until ready to use.

Yield: about 2 cups


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