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. |
