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1
Place the tomatillos, jalapenos, and water in a blender or a food processor.
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2
Puree just until chunky, then add the onion, garlic, cilantro, and salt and puree for about 2 minutes more, scraping down the sides of the bowl as necessary, until no large chunks remain.
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3
In a large castiron skillet, heat the lard over mediumhigh heat.
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4
Add the blended salsa and cook, stirring occasionally, for about 7 minutes, or until reduced and thickened.
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5
Reduce the heat a little and add the Chicharron.
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6
Cover, and continue cooking for about 5 minutes more, or until the Chicharron is soft but not mushy (this may take more or less time, depending on the thickness and freshness of the Chicharron).
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7
Serve the Chicharron with warm tortillas, refried pinto beans, and rice.
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8
Serve the garnishes in small bowls, for sprinkling at the table.
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9
Note: Chicharron, or fried pigskin, is sometimes available freshly made at good Mexican butchers and markets.
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10
It is crusty, golden, and has a unique savory flavor.
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11
It is usually kept under a hot lamp.
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12
Because it takes a long time to prepare, not many butchers bother, but it is worth calling around to find this unusual product.
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13
It bears no resemblance to the pork rind sold in bags.
