Chicharrón in Three Chiles Salsa

Name: Chicharrón in Three Chiles Salsa
Cook time: 15 min
Ingredients: 2 pounds tomatillos (husks removed and washed); 1 cup cilantro (leaves and upper part of the stems); 1 poblano chile (stemmed, seeded, and coarsely chopped); 1 jalapeño chile (stemmed and coarsely chopped); 1 serrano chile (stemmed and coarsely chopped); 1 cup chicken broth; 1 teaspoon kosher salt; 1 tablespoon vegetable oil; 5 ounces chicharrón (broken into pieces)

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Cook Time: 15 minutes

Servings: 4

Author : Pati Jinich

cilantro jalapeno poblano

Ingredients

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2 pounds tomatillos (husks removed and washed)1 cup cilantro (leaves and upper part of the stems)1 poblano chile (stemmed, seeded, and coarsely chopped)1 jalapeño chile (stemmed and coarsely chopped)1 serrano chile (stemmed and coarsely chopped)1 cup chicken broth1 teaspoon kosher salt1 tablespoon vegetable oil5 ounces chicharrón (broken into pieces)

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Instructions

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Step 1

Place the tomatillos in the medium saucepan, cover with water, and set over medium-high heat. Bring to a boil, then reduce heat to medium and simmer for 8 to 10 minutes, until the tomatillos are soft and cooked through. Using a slotted spoon, transfer the tomatillos to the jar of a blender along with the cilantro, poblano, jalapeño, serrano, chicken broth, and salt. Puree until smooth.

Step 2

In a medium saucepan, heat the oil over medium heat. Add the pureed three chiles salsa and let simmer for 2 to 3 minutes. Add the chicharrón in pieces and continue cooking for a couple minutes more.

Step 3

Use it as a filling for tacos or quesadillas, or as a topping for sopes or pellizcadas.