Here's our chicharron en chile verde cooked our way


 
Tony R

Tony R

TVWBB 1-Star Olympian
Hello friends....
This recipe is not traditional but it's easy and is the way we like to do it.

We start we 2 packs of this.



Then we got 10 jalapeño and 10 tomatillo on the grill. Let them be happy until they are soft. We also used 5 garlic and 1 small onion. All goes in the blender. Then we added water to blend and added more to have a full blender.



Then on our Dutch oven we added a little oil then added our sauce until it comes to a boil. Then add the chicharron. When it comes to a boil add 1/4 bunch cilantro. Taste it and see if it needs salt. For us it didn't because of salt already on the pork rinds.



Let it sit for 15 minutes before serving.





Let's eat



Here's our refried beans recipe. Easy and can fool people that refuse to eat can beans.

We start with a 1 tbs of pork fat or Manteca. A few chile de Arbol and 1 - 1lb of bushes pinto beans. 1/4 onion chopped.

Add your chiles and onions for a quick cook with the Manteca. Then add the whole can.



Then add water to cover beans. Bring to a boil and then smash. Bring to a boil again and that's it. Let them rest for 20 minutes before serving.



Thanks for stopping by.
Tony and Maribel

Let me know if you have any questions.
 
Thanks for the family secrets Tony. This is the go to place to answer the question " what do you do with that" (tender cracklins") The fresh Verde looks mighty tasty to!
 
Do you use the liquid from the can? I've never seen chiccarones like that before, only out of a bag but I'd sure give that a try. Your rice (and fish) has me wanting to try to copy
 
Clint said:
Do you use the liquid from the can? I've never seen chiccarones like that before, only out of a bag but I'd sure give that a try. Your rice (and fish) has me wanting to try to copy
Click to expand...
Yes liquid from beans are used.
 
Have you ever done the pork rind fresh off the hog? When I smoke my dogs bones on the Halfa Weber, that's when I normally throw the hog rind in next to it. Beef can stale out but the hog skin adds a real crazy flavor that my Boxer loves so I always cook together, I gotta get a pic to that, but these are just the bones smokin here. One is new and the other is old, I put it back on to get her interested in it again.

The hog snout, tail and ear crack up real nice for that kinda enchilado plate you make. Sans la grasa, the hog has enuff of that already. That is a good way to wake up the rind, good job.

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