Fried Pigskin in Green Sauce - Chicharron En Salsa Verde
peeled, roughly chopped
loosely packed, roughly chopped
or safflower oil
broken into squares about 1 1/2 inches
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.