chicharron en salsa verde (fried pigskin in green sauce)

Other sauce
4 servings
  Jim Vorheis
1½ pounds Tomatillos
To 5 chilies serranos (to taste)
Garlic clove, peeled and roughly chopped
¼ cup Loosely packed, roughly chopped cilantro
2 tablespoons Lard or safflower oil
3 tablespoons Finely chopped white onion
  Sea salt to taste
6 ounces Chicharron, broken into squares abut 1 1/2 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 ¼ 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

Similar recipes

Random recipe of the day

Double delicious chocolate chip bars

Follow us

 Subscribe in a reader