Name: Fried Pigskin in Green Sauce - Chicharron En
Ingredients: Jim Vorheis; 1 1/2 lb Tomatillos; 4 To 5 chilies serranos (to taste); 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

Even our own testimony reveals that nothing good has ever been achieved through our sin. Sin like a deadly serpent, if you play with it, you will get stung. Sin is the number one culprit to destroy marriages and churches. Often, not always, those with the most interpersonal problems have the most sin. Sin sears our conscience. It hardens our heart. It steals our joy. And leaves in its deceptive wake a lifetime of regret and consequences.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Mexican, Pork, Sauces, Salsa	4	Servings

INGREDIENTS

		Jim Vorheis
1 1/2	lb	Tomatillos
4		To 5 chilies serranos (to taste)
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Having Truth decay? Brush up on your Bible!”