Chicharron En Salsa Verde

• 500 g crispy fried pork skins
• 500 g tomatillos
• 1 cup chicken stock
• 8 serrano peppers
• 1 garlic clove
• 1/2 teaspoon salt
• 1/2 onion
• 2 cilantro stems
• 2 tablespoons cooking oil

1. Grill tomatillos and serrano chiles.
2. In a food processor, blend tomatillos, chicken broth, garlic, peppers, salt, onions and half of the cilantro.
3. In a deep sauce pan, heat the oil and cook the sauce for 15 - 20 minutes.
4. In the meantime break the pork chicharron (crispy fried pork skin) down to medium sized pieces (1 - 2 inches) and add to the sauce when cooked.
5. Cook for an additional 5 - 10 minutes. The sauce should be thick but also still runny, so you may need to add some water or chicken stock.
6. Before serving sprinkle remaining chopped cilantro.
7. Enjoy your tacos!

chicken stock, serrano peppers, garlic, salt, onion, cilantro stems, cooking oil

Taken from www.food.com/recipe/chicharron-en-salsa-verde-341570 (may not work)