Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
6 servings
Level:
Easy

Ingredients

For Garnish:

Directions

Place the tomatillos, jalapenos, and water in a blender or a food processor. Puree just until chunky, then add the onion, garlic, cilantro, and salt and puree for about 2 minutes more, scraping down the sides of the bowl as necessary, until no large chunks remain.

In a large cast iron skillet, heat the lard over medium high heat. Add the blended salsa and cook, stirring occasionally, for about 7 minutes, or until reduced and thickened. Reduce the heat a little and add the Chicharron. Cover, and continue cooking for about 5 minutes more, or until the Chicharron is soft but not mushy (this may take more or less time, depending on the thickness and freshness of the Chicharron). Serve the Chicharron with warm tortillas, refried pinto beans, and rice. Serve the garnishes in small bowls, for sprinkling at the table.

Cook's Note

Chicharron, or fried pigskin, is sometimes available freshly made at good Mexican butchers and markets. It is crusty, golden, and has a unique savory flavor. It is usually kept under a hot 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.

IDEAS YOU'LL LOVE

Tortilla Omelet Burrito with Pulled Chicken and Salsa Verde

Recipe courtesy of Bobby Flay

Southwestern Egg Rolls with Salsa Dipping Sauce

Recipe courtesy of Valerie Bertinelli

Drumsticks en Croute

Recipe courtesy of Guy Fieri

Restaurant-Style Salsa

Recipe courtesy of Ree Drummond

Roasted Chile Salsa

Recipe courtesy of Ree Drummond

En Papillote

Recipe courtesy of Kelsey Nixon

Salsa

Recipe courtesy of Alton Brown

Chili Verde

Recipe courtesy of Celeste Lucas|Mike Lucas

Posole Verde

Recipe courtesy of Andy Parazette

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking