• National Salsa Week - 1

    From Dave Drum@1:2320/105 to All on Fri May 17 17:58:00 2024
    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

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