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| Fried Pigskin In Green Sauce - Chicharron En Recipe |
Category: Pork / Mexican
Rating:
N/A
Servings: 4
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Ingredients
1 jim vorheis
1 1/2 lb tomatillos
4 to 5 chilies serranos (to taste)
1 garlic clove, peeled and roughly ch; opped
1/4 cup loosely packed, roughly chopped cil; antro
2 tablespoon lard or safflower oil
3 tablespoon finely chopped white onion
1 sea salt to taste
6 oz chicharron, broken into squares abu; t 1 1/2 inches
Cooking Directions:
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
mexican,sauces,pork,salsa
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