We love tomatillos for their acidity and tanginess, as well as the deeper, more savory flavor that develops when it's braised with pasture-raised pork. And we can’t resist the homemade tortillas from the legendary Las Palmas, which we like to scoop bites of the chile onto and eat it that way.
This quart of Chile Verde generally provides two main course servings for adults with healthy appetites and is accompanied by four flour tortillas, Cojita cheese, and crema made with Strauss cream.
Chile Verde: Chicken Stock (Bay Leaves, Carrots, Celery, Onions, Parsley, Pasture-raised Chicken Bones), Cilantro, Cumin, Garlic, Onion, Oregano, Pasture-raised Pork, Peppers (Anaheim, Ancho, Padron, Poblano), Tomatillos, Vegetable Oil.
La Palma Tortillas: Flour, Lard, Water.
Crema: Buttermilk, Lime, Cream
- Simmer, stirring occasionally, until hot. Wrap tortillas in a towel and heat in microwave for 30 seconds or heat in pan.
- Sprinkle with Cojita cheese, drizzle with crema, and serve with tortillas.