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Рецепт Chicharron En Salsa Verde
by Global Cookbook

Chicharron En Salsa Verde
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  Порций: 6

Ингредиенты

  • 1 lb Tomatillos husked, washed
  • 4 lrg Jalapeno chiles stemmed
  • 1/2 c. Cool water
  • 1/2 med Onion cut in half
  • 1 x Garlic clove coarsely minced
  • 2 bn Cilantro, stems and leaves
  • 2 tsp Salt
  • 2 Tbsp. Lard or possibly vegetable oil
  • 1/2 lb Chicharron (fried pigskin) broken 1/2" squares
  • 10 x Radishes trimmed, sliced thin
  • 1/2 sm Red onion very finely diced
  • 1/4 sm Cabbage head shredded
  • 2 x Limes cut into wedges Hot corn tortillas Refried pinto beans Cooked white rice

Инструкции

  1. Place the tomatillos, jalapenos, and water in a blender or possibly a food processor. Puree just till chunky, then add in the onion, garlic, cilantro, and salt and puree for about 2 min more, scraping down the sides of the bowl as necessary, till no large chunks remain.
  2. In a large cast-iron skillet, heat the lard over medium-high heat. Add in the blended salsa and cook, stirring occasionally, for about 7 min, or possibly till reduced and thickened. Reduce the heat a little and add in the Chicharron. Cover, and continue cooking for about 5 min more, or possibly till the Chicharron is soft but not mushy (this may take more or possibly less time, depending on the thickness and freshness of the Chicharron). Serve the Chicharron with hot tortillas, refried pinto beans, and rice. Serve the garnishes in small bowls, for sprinkling at the table.
  3. This recipe yields 6 servings.
  4. Comments: Chicharron, or possibly fried pigskin, is sometimes available freshly made at good Mexican butchers and markets. It is crusty, golden brown, and has a unique savory flavor. It is usually kept under a warm lamp. Because it takes a long time to prepare, not many butchers bother, but it is worth calling around to find this unusual product. It bears no resemblance to the pork rind sold in bags.