Chicharron con Chile
From cookingfromthehip 14 years ago
- 15 minutes to make
- Serves 6
This is a Mexican dish that I got from a Hispanic guy that works in the shop at my office. Very simple and very addictive
Ingredients
- 6 tomatos shopping list
- 1 medium jalepeno shopping list
- 2 TBS minced garlic shopping list
- 1 Bunch cilantro shopping list
- 1 medium round onion shopping list
- 1 1/2 lbs cubed pork shopping list
- 5 cups unseasoned pork rhines shopping list
- salt to taste shopping list
- pepper to taste shopping list
- 12 Six inch corn tortilla's shopping list
- 6 TBS olive oil shopping list
- 3/4 C water shopping list
How to make it
- Boil tomato's and jalepeno
- Remove skins from tomato's
- Cut open jalepeno and remove seeds
- Place tomatos, pepper, cilantro, round onion, salt and pepper in food processor and blend well
- Heat oil in 12 inch nonstick skillet
- Brown cubed pork on both sides
- Add mixture to skillet with cubed pork
- Add water to mixture and simmer for 5 minutes
- Add pork rhines (chicharron's) and simmer for 10 more minutes
- Serve on warm corn tortillas and add your favorite toppings, i.e. sour cream, cheese, lettuce
- Serve with rice, black beans or refried beans
The Rating
Reviewed by 5 people-
Very very good!! high 5!
cuzpat
in Sikeston loved it
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I love this dish...ate it back in Vegas when I lived there...my neighbors were from Mexico City.
greekgirrrl
in Long Island loved it
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I love this dish...ate it back in Vegas when I lived there...my neighbors were from Mexico City.
greekgirrrl
in Long Island loved it
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