Chicharrones en Salsa Verde

I haven't had these in years...and by years I mean decades!! Mom used to make these when we lived in Mexico City, back in my teens. I'm not sure why she didn't frequent this delectable recipe once we returned to the States. They're delicious and super simple to make. I'm so glad I learned to make these. Here you go!

INGREDIENTS:

15 tomatillos, peeled and washed
1/2 onion
1 /2 bunch cilantro
1 chile pasilla (this was not in mom's recipe, but we added it :-) )
2 garlic cloves
1/2 lb. of chicharrones, broken into small pieces
salt to taste
vegetable oil
*fried pork rinds found in a mexican market

DIRECTIONS:

Roast pasilla over open flame on the stove. You'll need to move it around with tongs, to allow the entire pasilla to get black. Once blackened, place in a plastic bag and let it steam, the black skin will loosen. You can either remove the skin using your hands by rubbing the chile over the bag, or rinse the chile with water. Cut the stem off.

Place all tomatillos in a pot, cover with water and boil.
Blend the cooked tomatillos with onion, cilantro, pasilla and garlic.
Take in the smell of the salsa....YUM!

Now I'm thinking this salsa can be used on just about anything...enchiladas maybe??!! I'll try it and let you know later.

Warm oil in a pan. Add the salsa with a little water, not too runny.
Add chicharron a few pieces at a time, they don't all fit in the pan until they soften, stirring frequently. You may not need the entire chicharron. Stop adding it to the pan once you see that you still have some salsa. Add salt to taste.

Serve with refried beans and queso fresco.