Try this Chicharron En Salsa Verde (Fried Pigskin in Green Sauce) recipe, or contribute your own.
Suggest a better descriptionRemove 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 Recipe by: =20 Posted to CHILE-HEADS DIGEST V3 #350 by Walt Gray
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Serving Size: 1 Serving (213g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 54 | ||
Calories from Fat: 16 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 40.5mg | 1 % | |
Potassium 455.9mg | 12 % | |
Total Carbohydrate 9.9g | 3 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 6.7g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 54
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