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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chicharron en Salsa Verde *   
    Categories: Pork, Chilies, Vegetables, Sauces   
         Yield: 4 Servings   
       
     1 1/2 lb Tomatillos   
         5    Chilies serranos   
         1 cl Garlic; peeled, rough   
              - chopped   
       1/4 c  Loose pack, rough chop   
              - cilantro   
         2 tb Lard   
         3 tb Fine chopped white onion   
              Sea salt   
         6 oz Chicharron; 1 1/2" squares   
       
     * Fried pigskin in green sauce   
        
     Remove the husks from the tomate verde and rinse well.   
        
     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.   
        
     Taken from "The Art of Mexican Cooking" by Diana Kennedy   
     Posted by Jim Vorheis   
        
     From: http://www.cookadvice.com   
        
     Uncle Dirty Dave's Kitchen   
       
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