Chicarron En Salsa De Tomate Pork Rind In A Tomato Sauce Food

CHICHARRONES EN SALSA VERDE

Steps:

• To make the salsa, boil the tomatillos (without the papery husk), and jalapenos, until the jalapenos change color. Put all the tomatillos, and jalapenos in a blender, add some of the water that was used to boil them. Add the onion coarsely chopped, along with the cilantro, garlic salt and bouillon.
• To prevent minor burns, either use a clean washcloth instead of the top of the blender to cover, or if your blender top has the little attachment you can remove, remove it before you blend the hot ingredients. Blend everything.
• Chop the chicharrones to bite size, and reserve.
• Heat up some oil in a large skillet, add the salsa, and bring it to a boil, before adding the chicharrones.
• Let everything simmer for some 15 minutes before serving.
• Serve hot, with refried beans and flour tortillas.

CHICARRON EN SALSA DE TOMATE/ PORK RIND IN A TOMATO SAUCE

Steps:

• Start by slicing onion, seeding and dicing jalapenos, and opening can of diced tomatoes.
• Break chicharron into 3x3" pieces, of whatever size you like.
• In heavy frying pan, heat oil over medium heat. Add onion and jalapenos, and cook until onions start to turn tranlucent.
• Add tomatoes, stirring to mix. Cover. Allow to simmer 10-15 minutes.
• Using an immersion blender, blend tomato mixture until lumpy. If no immersion blender, carefully add to regular blender in small batches. Be careful not to get splashed and burned.
• Add chicharron and stir to cover completely. Cover pan, reduce heat to medium-low, and simmer until meat is softened, adding water as needed. (Those pieces without any meat will soften much faster than those with meat. Feel free to serve the latter to anyone who doesn't care for the meat, or just can't wait to eat!!!)
• I serve these with gently refried beans, rice, and a couple of avocado slices. Try an egg over easy with this for breakfast!! Yum.

CHICHARRON EN SALSA VERDE

Steps:

• Grill tomatillos and serrano chiles.
• In a food processor, blend tomatillos, chicken broth, garlic, peppers, salt, onions and half of the cilantro.
• In a deep sauce pan, heat the oil and cook the sauce for 15 - 20 minutes.
• In the meantime break the pork chicharron (crispy fried pork skin) down to medium sized pieces (1 - 2 inches) and add to the sauce when cooked.
• Cook for an additional 5 - 10 minutes. The sauce should be thick but also still runny, so you may need to add some water or chicken stock.
• Before serving sprinkle remaining chopped cilantro.
• Enjoy your tacos!