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Chicharrones Guisados (Stewed Fried Pork Rinds)
http://www.seriouseats.com/recipes/2013/01/chicharrones-guisados-s...
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Ingredients
categorized
original
2 tablespoons neutral cooking oil such as vegetable or canola
1 medium onion, chopped medium (about 1 cup)
4 medium cloves of garlic, minced (about 4 teaspoons)
2 teaspoons dried Mexican oregano
1 teaspoon ground cumin
1 1/2 pounds tomatillos (8 to 10 small), husks removed, quartered
3 medium canned or fresh plum tomatoes (such as Roma or San Marzano), cut into quarters
1 serrano pepper, roughly chopped
2 canned chipotle pepper in adobo sauce
1 cup of chopped fresh cilantro leaves and fine stems, plus more to garnish
1 quart (4 cups) homemade or store-bought low-sodium chicken stock (or water)
Kosher salt and freshly ground black pepper
Queso fresco to garnish
Mexican-style crema to garnish (optional)
5 ounces store-bought fried pork rinds (chicharrones)
Ingredients
categorized
original
Produce
Cilantro, fresh stems leaves and fine
(
1
cup
)
Cumin, ground
(
1
teaspoon
)
Garlic
(
4
medium cloves
)
Mexican oregano, dried
(
2
teaspoons
)
Onion, chopped medium (about 1 cup), medium
(
1
)
Plum tomatoes, medium canned or fresh
(
3
)
Serrano pepper
(
1
)
Tomatillos
(
1 1/2
pounds
)
Meat
Pork, store-bought fried
(
5
ounces
)
Canned Goods
Chicken stock, homemade or store-bought low-sodium
(
1
quart
)
Condiments
Chipotle pepper in adobo sauce, canned
(
2
)
Cooking & Baking
Kosher salt and freshly ground black pepper
(
1
)
Neutral cooking oil such as vegetable or canola
(
2
tablespoons
)
Dairy
Queso fresco
(
1
)
Other
Mexican-style crema to garnish (optional)
Preparation
Read recipe preparation on
seriouseats.com
Serious Eats
www.seriouseats.com
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Social Stats
29.2
Rating
1-100
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Tweets
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Views
0
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Recipe Stats
Published January 4, 2013 (1 month ago).
8 people saved this recipe.
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