Chicharron en salsa verde (fried pigskin in green sauce) Recipe

Home -> [Central American, Fried, Ham, Mexican, North American, Pork, Sauces & Dressings, South American] -> [Chicharron en salsa verde (fried pigskin in green sauce) Recipe]

Chicharron en salsa verde (fried pigskin in green sauce)

Artist:

Categories:

Central American, Fried, Ham, Mexican, North American, Pork, Sauces & Dressings, South American

Yield:

Rating:

Print Recipe

Favorites

Add to Favorites

Ingredients:

		Jim Vorheis
1 1/2	lbs	Tomatillos
4		To 5 chilies serranos (to
		-taste)
1		Garlic clove, peeled and
		-roughly chopped
1/4	cup	Loosely packed, roughly
		-chopped cilantro
2	tbsp	Lard or safflower oil
3	tbsp	Finely chopped white onion
		Sea salt to taste
6	oz	Chicharron, broken into
		-squares abut 1 ?inches

Procedures:

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 ?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 from the collection of jim vorhei