Fried pigskin in green sauce - chicharron en
Yield: 4 Servings J
Ingredients:
- 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
Instructions:
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.
