Chicharron En Salsa Verde

Recipe Ingredients

1 lb	454g / 16oz	Tomatillos - husked, washed
4 lbs	1816g / 64oz	Jalapeno chiles - stemmed (large)
1/2 cup	118ml	Cold water
1/2 cup	31g / 1.1oz	Onion - cut in half (medium)
1		Garlic clove - coarsely chopped
2		Cilantro, stems and leaves
2 teaspoons	10ml	Salt
2 tablespoons	30ml	Lard or vegetable oil
1/2 lb	227g / 8oz	Chicharron (fried pigskin) - broken 1/2" squares
		Garnish
10		Radishes - trimmed, sliced thin
1/2		Red onion - very finely diced (small)
1/4		Cabbage head - shredded (small)
2		Limes - cut into wedges
		Warm corn tortillas
		Refried pinto beans
		Cooked white rice

Recipe Instructions

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.

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

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