Chicharron en salsa verde (fried pigskin in g

Yield: 4 Servings

Measure Ingredient
Jim Vorheis
1½ pounds Tomatillos
4 To 5 chilies serranos (to taste)
1 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

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