| 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
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Nutrition (calculated from recipe ingredients)
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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