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
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
Food is an important part of a balanced diet. |
| Fran Lebowitz |
Never eat more than you can lift. |
| Miss Piggy |
This Recipe for Chicharron En Salsa Verde (Fried Pigskin In G is one of thousands in the Recipes-to-go Ethnic Cookbook.
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
If you enjoy this Chicharron En Salsa Verde (Fried Pigskin In G Recipe - you should enjoy the recipe collections you can find on the websites below:
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
This is a recipe for Chicharron En Salsa Verde (Fried Pigskin In G from the recipe cookbook of Recipes-to-go (Ethnic)
Food Tip |
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
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