MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicharron en Salsa Verde (Fried Pigskin In Green Sauce)
 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  Cilantro; loose pack,
           - rough chop
      2 tb Lard
      3 tb White onion; fine chopped
           Sea salt
      6 oz Chicharron; 1-1/2" squares
  
  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.
  
  Recipe by The Art of Mexican Cooking by Diana Kennedy

  Posted by Jim Vorheis
 
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