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Ingredients
- 1 1/2 lb Tomatillos
- 4 x To 5 chilies serranos (to taste)
- 1 x Garlic clove, peeled and roughly minced
- 1/4 c. Loosely packed, roughly minced cilantro
- 2 Tbsp. Lard or possibly safflower oil
- 3 Tbsp. Finely minced white onion Sea salt to taste
- 6 ounce Chicharron, broken into squares abut 1 1/2 inches
Directions
- 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 till soft but not falling apart, about 10 min. Drain the tomate verde and transfer with the chilies and 1/4 c. of the cooking water to a blender. Add in the garlic and cilantro and blend till smooth.
- Heat the lard in a frying pan, add in the onion, and fry gently, without browning, for 1 minute. Add in the blended sauce and fry over high heat, stirring from time to time, till reduced and thickened - about 7 min.
- Add in salt to taste and the pcs of chicharron and continue cooking over medium heat till the chicharron is just soft - about 5 min, depending on thickness and quality.
- Serve with corn tortillas and a dollop of frijoles refritos.
- The Art of Mexican Cooking
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 4 servings | |
| Calories 113 | |
| Calories from Fat 72 | 64% |
| Total Fat 8.14g | 10% |
| Saturated Fat 2.75g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 2mg | 0% |
| Potassium 458mg | 13% |
| Total Carbs 10.15g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 6.69g | 4% |
| Protein 1.67g | 3% |
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