How do you make the pork filling (Chicharrone) for the Pupusas (an El Salvador Dish)?
Ingredients 2 lbs pork rind (chicharrones) 1 lb tomatillo 3-4 jalapeno 1/2 onion 1/2 bunch fresh cilantro 1 tablespoon garlic salt 1 tablespoon chicken bouillon granule Directions 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 coarsley chopped, along with the cilantro, garlic salt and bouillion. 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.
