Chicharron En Salsa Verde(Fried Pigskin In G

* Exported from MasterCook *

CHICHARRON EN SALSA VERDE (FRIED PIGSKIN IN G

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Jim Vorheis
1 1/2 lb Tomatillos
4 To 5 chilies serranos (to
-taste)
1 Garlic clove, peeled and
-roughly chopped
1/4 c Loosely packed, roughly
-chopped cilantro
2 tb Lard or safflower oil
3 tb Finely chopped white onion
Sea salt to taste
6 oz 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 1/4
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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