Chicharrón en salsa verde

Method

1. 1 Boil tomatillo with fresh chilies, onions, and garlic for 10 minutes until they turn an opaque green color.
2. 2 Blend everything together with coriander and salt until smooth and creamy.
3. 3 Heat the cooking oil, pour in the sauce and stir-fry for 5 minutes until the sauce is rich in color and fragrant.
4. 4 Break the crispy fried pork skin into bite-sized pieces, add them to the sauce, and simmer for 5 minutes until the skin absorbs the sauce and becomes tender.
5. 5 Serve immediately while the skin is still slightly chewy, and eat with hot tortillas.

With an appliance

• Oven 35 min

  Instead of boiling, replace step 1: grill the tomatillo, peppers, onions, and garlic on racks in a 220-degree oven for 12 minutes until slightly charred; this will give the sauce a smoky flavor and reduce its harsh acidity.