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Try this Chicharron En Salsa Verde recipe, or contribute your own. "Corn" and "Hot & spicy" are two of the tags cooks chose for Chicharron En Salsa Verde.
Cuisine: AmericanMain Ingredient:
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Place the tomatillos, jalapenos, and water in a blender or a food processor. Puree just until chunky, then add the onion, garlic, cilantro, and salt and puree for about 2 minutes more, scraping down the sides of the bowl as necessary, until no large chunks remain. In a large cast-iron skillet, heat the lard over medium-high heat. Add the blended salsa and cook, stirring occasionally, for about 7 minutes, or until reduced and thickened. Reduce the heat a little and add the Chicharron. Cover, and continue cooking for about 5 minutes more, or until the Chicharron is soft but not mushy (this may take more or less time, depending on the thickness and freshness of the Chicharron). Serve the Chicharron with warm tortillas, refried pinto beans, and rice. Serve the garnishes in small bowls, for sprinkling at the table. This recipe yields 6 servings. Comments: Chicharron, or fried pigskin, is sometimes available freshly made at good Mexican butchers and markets. It is crusty, golden, and has a unique savory flavor. It is usually kept under a hot lamp. Because it takes a long time to prepare, not many butchers bother, but it is worth calling around to find this unusual product. It bears no resemblance to the pork rind sold in bags. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6197 broadcast 02-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org -or- MAD-SQUAD@prodigy.net 09-26-1998 Recipe by: Susan Feniger and Mary Sue Milliken
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3 years agoIf you want to save the time of making the green sauce, one quick step is to buy the sauce already made (may I recommend Herdez Brand (made in Mexico, but can be easily found in the US) 16 oz jar), add 2 cups of chicken bullion or beef stock, bring to boil and follow the rest of the recipe by adding the Chicharron, and enjoy.