INGREDIENTS

INSTRUCTIONS

Place the tomatillos, jalapenos, and water in a blender or a food
processor. Puree just until chunky, then add the onion, garlic,
cilantro, and salt and puree for about 2 minutes more, scraping down
the sides of the bowl as necessary, until no large chunks remain. In
a large cast-iron skillet, heat the lard over medium-high heat. Add
the blended salsa and cook, stirring occasionally, for about 7
minutes, or until reduced and thickened. Reduce the heat a little and
add the Chicharron. Cover, and continue cooking for about 5 minutes
more, or until the Chicharron is soft but not mushy (this may take
more or less time, depending on the thickness and freshness of the
Chicharron). Serve the Chicharron with warm tortillas, refried pinto
beans, and rice. Serve the garnishes in small bowls, for sprinkling
at the table. This recipe yields 6 servings.
Comments: Chicharron, or fried pigskin, is sometimes available
freshly made at good Mexican butchers and markets. It is crusty,
golden, and has a unique savory flavor. It is usually kept under a
hot lamp. Because it takes a long time to prepare, not many butchers
bother, but it is worth calling around to find this unusual product.
It bears no resemblance to the pork rind sold in bags.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6197 broadcast
02-27-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
09-26-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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