Title: Chicharron en salsa verde (fried pigskin in green sauce)
 Categories: Mexican, Pork
      Yield: 4 Servings
 
           Jim Vorheis
  1 1/2 lb Tomatillos
      4    Chilies serranos (to taste)
           -(up To 5)
      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
  
  Recipe