Chicharron En Salsa Verde - cooking recipe

Ingredients

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

Preparation

Grill tomatillos and serrano chiles.
In a food processor, blend tomatillos, chicken broth, garlic, peppers, salt, onions and half of the cilantro.
In a deep sauce pan, heat the oil and cook the sauce for 15 - 20 minutes.
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.
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.
Before serving sprinkle remaining chopped cilantro.
Enjoy your tacos!