INGREDIENTS
2
lbs Chicken thighs, bone in skin-on
3
medium cloves Garlic
1
Onion, large
1 cup
Picked fresh cilantro, loosely packed stems leaves and fine
3
Poblano peppers
2
Serrano peppers
1 1/2
lbs Tomatillos
2 cups
Chicken stock, homemade or store-bought low-sodium
1
Kosher salt and freshly ground black pepper
1 tbsp
Vegetable oil
16
Corn tortillas, soft
8 oz
Pepper jack cheese
1 cup
Mexican-style crema, divided (see note)