1 Chicken cut into pieces2 cans Poblano Peppers1 Onion1 cup Chicken broth1 cup Sour cream1 OilSalt and pepper
Pollo en Salsa Verde
1. 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.