Fried pigskin in green sauce - chicharron en salsa verde

Main Ingredient: Pork
Preparation: Fried
Cuisine: Various North American Various Central American Various South American
Yield:

Fried pigskin in green sauce - chicharron en salsa verde ingredients

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 T Lard or safflower oil
3 T Finely chopped white onion
Sea salt to taste
6 oz Chicharron, broken into
-squares abut 1 ½ inches

Cooking 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.