1 jim vorheis
1 1/2 lb tomatillos
4 to 5 chilies serranos (to taste)
1 garlic clove, peeled and roughly ch, opped
1/4 cup loosely packed, roughly chopped cil, antro
2 tbsp lard or safflower oil
3 tbsp finely chopped white onion
1 sea salt to taste
6 oz chicharron, broken into squares abu, t 1 1/2 inches
A Recipe for
Chicharron En Salsa Verde (Fried Pigskin In G
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
| Andy Rooney |
A good cook is like a sorceress who dispenses happiness. |
| Elsa Schiapirelli |
All sorrows are less with bread. |
| Miguel de Cervantes, Don Quixote |
This Recipe for Chicharron En Salsa Verde (Fried Pigskin In G is one of thousands in the Recipes-to-go Ethnic Cookbook.
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A good cook is like a sorceress who dispenses happiness. |
| Elsa Schiapirelli |
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
This is a recipe for Chicharron En Salsa Verde (Fried Pigskin In G from the recipe cookbook of Recipes-to-go (Ethnic)
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Food Tip |
The ear tests words as the palate tastes food. |
| Job 34:3 |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
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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
Serves: 4
Chicharron En Salsa Verde (Fried Pigskin In G Recipe brought to you by Recipes To-Go