Learn how to veganize a Mexican classic dish of pork crackling in a tangy, slightly spicy green salsa!
1lb.tomatillosrinsed and cut in quarters
2serranoor jalapenos for milder sauce
5garlic clovesless if desired
1/4of medium white onion
1cupvegetable broth or water
few leaves of epazoteeither fresh or frozen
1teaspoonsaltor to taste
1/2teaspoonsaltor to taste
Break up the chicharron into small pieces and set aside. In a blender process the tomatillos, serrano, garlic, onion, broth, epazote, and salt until smooth. In a large pot or Dutch oven add the olive oil then once warm add the potatoes and sprinkle with salt then sauté until they’ve begun to soften.
Pour in the blended salsa and the half cup of vegetable, cover and simmer under medium-low heat for 15 minutes or until the potatoes are cooked through. Add the broken pieces of the chicharron and stir until well incorporated. Allow to simmer until the chicharron becomes soft and has soaked up some of the sauce. Serve as desired & enjoy!