*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Jim Vorheis
    1 1/2   lb           Tomatillos
    4                    To 5 chilies serranos (to
    1                    Garlic clove, peeled and
                         -roughly chopped
      1/4   c            Loosely packed, roughly
                         -chopped cilantro
    2       tb           Lard or safflower oil
    3       tb           Finely chopped white onion
                         Sea salt to taste
    6       oz           Chicharron, broken into
                         -squares abut 1 1/2 inches
   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
   The Art of Mexican Cooking From the collection of Jim
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