Fried Pigskin in Green Sauce - Chicharron En Salsa Verde
Yield
4 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
tomatillos
|
*
|
| 5 | chilies |
serrano chiles
to taste |
*
|
| 1 | each |
garlic cloves
peeled, roughly chopped |
*
|
| 59 | ml |
cilantro
loosely packed, roughly chopped |
|
| 3E+1 | ml |
lard
or safflower oil |
|
| 45 | ml |
white onion
finely chopped |
|
| 1 | x |
sea salt
to taste |
*
|
| 173.4 | ml/g |
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.
