Fried Pigskin in Green Sauce - Chicharron En
| Yield: | 4 Servings |
| Categories: | Salsa, Mexican, Pork, Sauces |
| Jim Vorheis | ||
| 1 1/2 | lb | Tomatillos |
| 4 | To 5 chilies serranos (to taste) | |
| 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 |
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