Side Pannel
Fried Pigskin in Green Sauce - Chicharron En
Fried Pigskin in Green Sauce - Chicharron En
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pork, Condiments, Mexican, Sauces
Ingredients List
- 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 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
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