Fried pigskin in green sauce - chicharron en salsa verde

1. Remove the husks from the tomate verde and rinse will.
2. Put into a saucepan with the fresh chilies, cover with water, and bring to a simmer.
3. Continue simmering until soft but not falling apart, about 10 minutes.
4. Drain the tomate verde and transfer with the chilies and ¼ cup of the cooking water to a blender.
5. Add the garlic and cilantro and blend until smooth.
6. Heat the lard in a frying pan, add the onion, and fry gently, without browning, for 1 minute.
7. Add the blended sauce and fry over high heat, stirring from time to time, until reduced and thickened - about 7 minutes.
8. 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.
9. Serve with corn tortillas and a dollop of frijoles refritos.
10. The art of mexican cooking.