Name: Chicharrón in Pasilla Chili Sauce
Prep time: 60 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 tablespoons vegetable oil; 4 tomatoes, quartered, for the sauce; 1/4 onions, for the sauce; 2 cloves garlic, for the sauce; 5 pasilla chiles, de-seeded, for the sauce; 2 cups chicken broth, for the sauce; 1 teaspoon oregano, for the sauce; 1 teaspoon allspice berry, for the sauce; 1/2 bunches cilantro, for the sauce; 2 tablespoons vegetable oil, for the sauce; salt; 300 grams pork rinds; 1 cup new potatoes, cooked, for the chicharrón; rice, for accompaniment; beans, for accompaniment; corn tortillas, for accompaniment

Preparation

40 mins

20 mins

Low

In a saucepan over medium heat, heat the oil, sauté the tomatoes, pasilla chili, onion, and garlic, pour in the chicken broth along with the oregano, allspice, and cilantro, and cook for 15 minutes. Let cool and set aside. Blend the previous preparation and set aside.