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
TOO HOT TAMALES SHOW #TH6293