Yield: 4 servings
|\N \N||Jim Vorheis|
|4 \N||To 5 chilies serranos (to taste)|
|1 \N||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|
|\N \N||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