Crisp Pork Rinds Simmered in Tomatillo-Serrano Sauce

What you need

• 350 g (12 oz) tomatillos, husked and rinsed
• 3 serrano chilies, stems removed
• 1 clove garlic, peeled
• 30 g (1 cup) fresh cilantro, leaves and tender stems
• 1/2 white onion, thinly sliced
• 1 tbsp lard, or neutral oil
• 250 g (9 oz) pressed pork rind, chicharron prensado, or crisp fried pork rinds, broken into pieces
• salt, to taste
• 8 corn tortillas, warm, for serving
• 300 g (1 1/2 cups) cooked black beans, warm, for serving

Method

Restated from the original video

1. 1

   Put the tomatillos and serranos in a saucepan, cover with water and bring to a simmer. Cook until the tomatillos turn dull green and soft, 8-10 min.

2. 2

   Lift them out with a slotted spoon and drain. Keep the cooking water out of the blender.

3. 3

   Blend the tomatillos, serranos, garlic and cilantro until smooth.

4. 4

   Melt the lard in a wide pan over medium heat. Cook the onion until translucent, 3-4 min.

5. 5

   Pour in the blended sauce. It will splatter, so stand back. Simmer until it darkens and thickens slightly, about 10 min.

6. 6

   Stir in the pork rind pieces, cover and simmer over low heat until they are tender but still slightly chewy, 10-15 min. Add a splash of water if the sauce gets too thick.

7. 7

   Taste, then add salt only if needed, since the rind is already salty.

8. 8

   Serve hot with the black beans and warm tortillas.

Imported from cocinavital.mx. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.