Yield: 4 Servings
The meat that is left over after rendering the fat to make pork lard is usually pressed to get the last of the lard out. This meat is usually fried and sold as “chicharrón” in Mexican carnicerías. Alternately you can use the fatty leftover pork “carnitas” pieces for a meatier dish.
- 1 lb. chicharrón style pork rinds, either pressed or “carnitas” style
- 2 cups La Patrona Salsa Roja Norteña
- 1 tablespoon vegetable oil
- 1 onion, chopped or julienne
- 1 poblano pepper, skinned, deveined, seeded and diced
- Enough water to cover the meat
Heat the water and chicharrón pork rinds in a pot over high heat and boil for 15 minutes. Drain the water from the meat (which takes out the foam and some of the fat).
Heat the oil in a separate saucepan and sautee the onion and poblano pepper over medium high heat for 3 minutes, or until the vegetables soften slightly. Add the La Patrona Salsa Roja Norteña and chopped chicharrón meat and mix with the cooked vegetables. Heat through and serve immediately either as a main dish with rice and beans or as taquitos with extra salsa on the side.