Recipe - Chicharron En Salsa Verde (Fried Pigskin In Green Sauce)

Jim Vorheis
1 One half pound Tomatillos
4 Chilies serranos (to taste)
(up To 5)
1 Garlic clove, peeled and
roughly chopped
One fourth cup Loosely packed, roughly
chopped cilantro
2 tablespoon Lard or safflower oil
3 tablespoon Finely chopped white onion
Sea salt to taste
6 ounce Chicharron, broken into
squares abut 1 One half inches

Remove the husks from the tomate verde and rinse will. Put into a saucepan
with the fresh chilies, cover with water, and bring to a simmer. Continue
simmering until soft but not falling apart, about 10 minutes. Drain the
tomate verde and transfer with the chilies and One fourth cup of the cooking water
to a blender. Add the garlic and cilantro and blend until smooth. Heat the
lard in a frying pan, add the onion, and fry gently, without browning, for
1 minute. Add the blended sauce and fry over high heat, stirring from time
to time, until reduced and thickened about 7 minutes. Add salt to taste
and the pieces of chicharron and continue cooking over medium heat until
the chicharron is just soft about 5 minutes, depending on thickness and
quality. Serve with corn tortillas and a dollop of frijoles refritos. The
Art of Mexican Cooking From the collection of Jim Vorheis

Recipe by: =20 Posted to CHILEHEADS DIGEST V3 #350 by Walt Gray
waltgray@mnsinc.com on Jun 09, 1997