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1 Chicken cut into pieces 2 cans Poblano Peppers 1 Onion 1 cup Chicken broth 1 cup Sour cream 1 Oil Salt and pepper
Wash and dry the chicken. Put salt and pepper on the chicken and fry until golden. Toast, peel, hollow out and liquify the chilis with the onion and the broth. Strain the mixture and fry until the flavor peaks. Add the chicken and cook until tender. Remove from heat and add sour cream.