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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