Chile Pasilla Pork Rinds

• 3 chile peppers Pasilla, California chile peppers or Poblano peppers may also be used
• 1 cup water
• 1/2 kilogram green tomatoes sliced
• 2 garlic cloves peeled and sliced
• 1 onion peeled and sliced
• 2 teaspoons vegetable oil
• 1/2 pound pork rinds, cut into strips

1. Place the chile peppers in a saucepan (on the stove), heat up the water and allow the peppers to soak for 15 minutes. Once they are soft, add the tomatoes, garlic, and half of the onions to a saucepan. Bring to a boil, and then simmer for about 5 minutes.
2. Add the ingredients to a blender or food processor and puree everything until smooth.
3. Add oil to a skillet on medium heat. Add the remaining onions. Saute for about 5 minutes, and then add the sauce. Thin the sauce with additional water if it appears to be too thick.
4. Add the pork rinds into the skillet and cook until they become soft.
5. Serve the pork rinds with warm corn tortillas.

peppers, water, kilogram, garlic, onion, vegetable oil, pork

Taken from www.yummly.com/recipe/Chile-Pasilla-Pork-Rinds-530322 (may not work)