Preparation:

Lavanda's note: This is one of my favorite meals, and as (my) cook's treat, I leave the rolled edges which sometimes occur in one piece (usually about 4-5 inches long, maximum)for myself. Cook along with the smaller pieces.

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 chiles 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.

Do not use the light textured pork skins sold as snacks in the chip section: use the real mexican chicharrones sold in the meat section of Mexican supermarkets.

The other type just wont hold up under the cooking.

variation: Lavanda's hubby's way....When the sauce is ready, serve some in a bowl, and right before eating ,crumble small, bite-sized pieces into the still-hot sauce.

Serve with hot flour or corn tortillas in tacos.

When doing this, it must be eaten immeditely, the chicharrones will still have some crunch.

Yield: 4 servings

Courtesy of:
Lavanda from Latino-Recipe mailing list
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