Fried Pigskin In Green Sauce - Chicharron En

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Tomatillos
4		Chiles serranos - (to, taste), up to 5
1		Garlic clove - peeled and
		Chopped
1/4 cup	59ml	Loosely packed - roughly
		Cilantro
2 tablespoons	30ml	Lard or safflower oil
3 tablespoons	45ml	Finely chopped white onion
		Sea salt to taste
6 oz	170g	Chicharron - broken into
		Abut 1 1/2 inches

Recipe Instructions

Remove the husks from the tomate verde and rinse will. Put into a saucepan with the fresh chiles, 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 chiles 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.

Source:
The Art of Mexican Cooking

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