| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Mexican, Pork, Salsa, Sauces | 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 | 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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