| 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 |
tb |
Lard or safflower oil |
| 3 |
tb |
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
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