Recipe - Fried Pigskin In Green Sauce - Chicharron En

Jim Vorheis
1 One half pound Tomatillos
4 To 5 chilies serranos (to
taste)
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini