Jim Vorheis 1 1/2 lb Tomatillos
4 To 5 chilies serranos (to
-taste) 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 refritos. The Art of Mexican Cooking From the collection of Jim Vorheis