Fried Pigskin In Green Sauce - Chicharron En Salsa Verde
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 safflow...
Ingredients
- 4to 5 chilies serranos (to
- 3tbsp finely chopped white onion
Directions
- 1
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, roughl
- 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 1/4 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, de