Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Jim Vorheis -chopped cilantro
1 1/2 lb Tomatillos 2 tb Lard or safflower oil
4 To 5 chilies serranos (to 3 tb Finely chopped white onion
-taste) Sea salt to taste
1 Garlic clove, peeled and 6 oz Chicharron, broken into
-roughly chopped -squares abut 1 1/2 inches
1/4 c Loosely packed, roughly

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

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