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

by Global Cookbook

Ingredients

1 1/2 lb Tomatillos 4 x Chilies serranos (to taste) (up To 5) 1 x Garlic clove, peeled and roughly minced 1/4 c. Loosely packed, roughly minced cilantro

2 Tbsp. Lard or possibly safflower oil 3 Tbsp. Finely minced white onion Sea salt to taste 6 ounce Chicharron, broken into squares abut 1 1/2 inches

Directions

1. 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 till soft but not falling apart, about 10 min. Drain the tomate verde and transfer with the chilies and 1/4 c. of the cooking water to a blender. Add in the garlic and cilantro and blend till smooth. Heat the lard in a frying pan, add in the onion, and fry gently, without browning, for 1 minute. Add in the blended sauce and fry over high heat, stirring from time to time, till reduced and thickened - about 7 min. Add in salt to taste and the pcs of chicharron and continue cooking over medium heat till the chicharron is just soft - about 5 min, depending on thickness and quality. Serve with corn tortillas and a dollop of frijoles refritos. The Art of Mexican Cooking

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