CHICHARRON EN SALSA VERDE (FRIED PIGSKIN IN G

      Title: CHICHARRON EN SALSA VERDE (FRIED PIGSKIN IN G
  Categories: Other sauce
       Yield: 4 Servings
  
            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
  
   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
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