Chicharron En Salsa Verde (fried Pigskin In Green Sauce)

What do you do with the person who says, “I’ve asked God to forgive me about this, but I still feel guilty”? I hear that statement over and over again. I usually say to these people, “If you still feel guilty, then pray to God again. But this time don’t ask Him to forgive you for the sin that is haunting you. Rather, ask Him to forgive you for insulting His integrity by refusing to accept His forgiveness. Who are you to refuse to forgive yourself when God has forgiven you? When God promises to forgive His people when they repent, He is not playing games. If He says He will forgive you, then He will forgive you. And if God forgives you, you are forgiven.”

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Mexican, Pork	4	Servings

INGREDIENTS

		Jim Vorheis
1 1/2	lb	Tomatillos
4		Chilies serranos, to taste
		up To 5
1		Garlic clove, peeled and
		roughly chopped
1/4	c	Loosely packed, roughly
		chopped cilantro
2	T	Lard or safflower oil
3	T	Finely chopped white onion
		Sea salt to taste
6	oz	Chicharron, broken into
		squares abut 1 1/2 inches

INSTRUCTIONS

Remove the husks from the tomate verde and rinse will. 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. The Art
of Mexican Cooking From the collection of Jim Vorheis  Recipe by: =20
Posted to CHILE-HEADS DIGEST V3 #350 by Walt Gray
<waltgray@mnsinc.com> on Jun 09, 1997

A Message from our Provider:

“Can’t change? Jesus frees us”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 56 Calories From Fat: 15 Total Fat: 1.7g Cholesterol: 0mg Sodium: 2.5mg Potassium: 465mg Carbohydrates: 10.2g Fiber: 3.3g Sugar: 6.7g Protein: 1.7g