Recipe for Fried Pigskin In Green Sauce - Chicharron En Salsa Verde

		Jim Vorheis
1.50	lb	Tomatillos
4.00		To 5 chilies serranos (to
		-taste)
1.00		Garlic clove, peeled and
		-roughly chopped
0.25	c	Loosely packed, roughly
		-chopped cilantro
2.00	tb	Lard or safflower oil
3.00	tb	Finely chopped white onion
		Sea salt to taste
6.00	oz	Chicharron, broken into
		-squares abut 1 1/2 inches

Instructions:
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.

Related Sites:

RECIPE SEARCH ENGINE

By category
By recipe/ingredient name

COCKTAILS

Why not wash down your meal with a fruity summers cocktail?

Whether it's a Bahama Mama, Bloody Maria or even a Kamikaze Slammer, you're bound to find something here!

Cocktail List

RECENT SEARCHES

Most recent searches:

beef and tomato, beef medallions, black, beef filets, black forest cake, sweet and sour pork, gluten, udon, bran muffins, bread, cabbage, carnitas, sour dough, chicken, red pepper jelly, chocolate cake, corn on the cob, cola chicken, crackers, yogurt bread, curry, chocolate icing, corn flakes, broccoli salad, wedding cake, custard tarts, dip, peach crisp, gin, lamb steaks, grape gelatin, bavarian cream, chicken meatballs, lamb chops, raisin squares, boiled icing, veal pot roast, lasagne, apricot jam, corn,