Don't miss another issue…      Subscribe

Fried Pigskin in Green Sauce - Chicharron En Salsa Verde

 

23

Yield

4

servings

Prep

15

min

Cook

30

min

Ready

45

min

 

Ingredients

1 ½ pounds tomatillos
*
5 chilies serrano chiles
to taste
*
1 garlic cloves
peeled, roughly chopped
*
¼ cup cilantro
loosely packed, roughly chopped
2 tablespoons lard
or safflower oil
3 tablespoons white onion
finely chopped
sea salt
to taste
*
6 ounces pork rinds
broken into squares about 1 1/2 inches
*

Directions

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 ¼ 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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 255g (9.0 oz)
Amount per Serving
Calories 19038% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 22mg 1%
Total Carbohydrate 10g 10%
Dietary Fiber 6g 22%
Sugars g
Protein 8g
Vitamin A 4% Vitamin C 54%
Calcium 7% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed