INGREDIENTS
corn husks
10 oz
poblano peppers
1 1/4 lb
fresh tomatillos, husks removed
11 oz
lard, divided
1
onion, chopped
salt and ground black pepper
3 tbsp
chopped fresh cilantro
4 1/2 cups
masa harina
2 tsp
baking powder
1 3/4 cups
chicken broth, or as needed
2 1/2 cups
sliced Monterey Jack cheese