Side Pannel
Chicharron En Salsa Verde (Fried Pigskin in Green Sauce)
Chicharron En Salsa Verde (Fried Pigskin in Green Sauce)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pork, Mexican
Ingredients List
- Jim Vorheis
- 1 1/2 lb Tomatillos
- 4 Chilies serranos (to taste)
- -(up To 5)
- 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, broken into
- -squares abut 1 1/2 inches
Directions
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. The
Art of Mexican Cooking From the collection of Jim Vorheis
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. The
Art of Mexican Cooking From the collection of Jim Vorheis
Tweet