INGREDIENTS
1/4 tsp
black pepper
2 tsp
chili powder
10 media
flour tortillas
6 servings
fresh cilantro
4 cloves
garlic
1 cup
low sodium chicken broth
2 cups
monterey jack cheese
1 medium
onion
1 tsp
oregano
2 1/2 lb
pork butt
3 cups
salsa verde
2 tsp
salt
1 cup
sour cream