Subj : National Salsa Month - 1
To   : All
From : Dave Drum
Date : Tue May 30 2023 04:16:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicharron en Salsa Verde *
 Categories: Pork, Chilies, Vegetables, Sauces
      Yield: 4 Servings
 
  1 1/2 lb Tomatillos
      5    Chilies serranos
      1 cl Garlic; peeled, rough
           - chopped
    1/4 c  Loose pack, rough chop
           - cilantro
      2 tb Lard
      3 tb Fine chopped white onion
           Sea salt
      6 oz Chicharron; 1 1/2" squares
 
  * Fried pigskin in green sauce
  
  Remove the husks from the tomate verde and rinse well.
  
  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.
  
  Taken from "The Art of Mexican Cooking" by Diana Kennedy
  Posted by Jim Vorheis
  
  From: http://www.cookadvice.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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