James's Pig Skin Green Sauce
1 1/2 lb Tomatillos
4 x Chilies serrano (to taste) (up To 5)
1 x Garlic clove, peeled and roughly chopped
1/4 cup Loosely packed, roughly chopped cilantro
2 tbl Lard or safflower oil
3 tbl Finely chopped white onion
Sea salt to taste
6 oz Chicharron, broken into squares abut 1 1/2 inches
Method :
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