Chicharrón en salsa verde – pork crackling in green salsa

Ingredients for 4 portions

• 750 gTomatillo, husked
• 3Serrano chiles
• 250 gPork rinds
• 2 clovesGarlic
• ½Yellow onion
• 15 gCoriander
• ≈ 300 mlWater
• 1 tbspRapeseed oil
• to tasteSalt

On the side

• 450 gRefried beans, 1 can
• 12Corn tortillas

Method

1. Put the tomatillos and serrano chillies in a pan, cover with water and bring to the boil.
2. Boil for 8 minutes, until the tomatillos are soft and olive green.
3. Meanwhile, break the crackling into bite-sized pieces.
4. Drain the tomatillos and chillies and blend them with the garlic, onion, coriander and water to a coarse or smooth salsa, as you like.
5. Heat the oil in a pot, pour in the salsa (careful, it spits) and season with salt. Let it bubble for 5 minutes.
6. Stir in the crackling and simmer over low heat for 10 minutes, stirring now and then, until soft but still with a little bite. Add a splash of water if the sauce gets too thick.
7. Meanwhile, warm the refried beans in a frying pan with a splash of water, and the tortillas in a dry frying pan.
8. Serve the chicharrón in salsa verde with the refried beans and warm tortillas.

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