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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the salsa, boil the tomatillos (without the papery husk), and jalapenos, until the jalapenos change color. Put all the tomatillos, and jalapenos in a blender, add some of the water that was used to boil them. Add the onion coarsely chopped, along with the cilantro, garlic salt and bouillon. | 2. To prevent minor burns, either use a clean washcloth instead of the top of the blender to cover, or if your blender top has the little attachment you can remove, remove it before you blend the hot ingredients. Blend everything. | 3. Chop the chicharrones to bite size, and reserve. | 4. Heat up some oil in a large skillet, add the salsa, and bring it to a boil, before adding the chicharrones. | 5. Let everything simmer for some 15 minutes before serving. | 6. Serve hot, with refried beans and flour tortillas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	2	lb	rind	3411.072	0.0	126.1915	318.155
tomatillo	1	lb		145.1497	26.4898	4.3545	4.6266
jalapeno	3 -4			0.0	0.0	0.0	0.0
onion	1/2			32.0	7.472	0.88	0.08
cilantro	1/2	bunch		-	-	-	-
garlic salt	1	tablespoon		-	-	-	-
chicken bouillon granule	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.