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Title: Chicharron en Salsa Verde *
Categories: Pork, Chilies, Vegetables, Sauces
Yield: 4 Servings

1 1/2 lb Tomatillos
5 Chilies serranos
1 cl Garlic; peeled, rough
- chopped
1/4 c Loose pack, rough chop
- cilantro
2 tb Lard
3 tb Fine chopped white onion
Sea salt
6 oz Chicharron; 1 1/2" squares

* Fried pigskin in green sauce

Remove the husks from the tomate verde and rinse well.

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.

Taken from "The Art of Mexican Cooking" by Diana Kennedy
Posted by Jim Vorheis

From: http://www.cookadvice.com

Uncle Dirty Dave's Kitchen

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