Chicharrones Guisados (Stewed Fried Pork Rinds)
"[Photograph: Chichi Wang] Adapted from a recipe by Chef Johnny Hernandez Note: Chicharrones Guisado may be served with tortillas, sopes, rice, or beans. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."
INGREDIENTS
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2 tablespoons neutral cooking oil such as vegetable or canola
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1 medium onion, chopped medium (about 1 cup)
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4 medium cloves of garlic, minced (about 4 teaspoons)
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2 teaspoons dried Mexican oregano
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1 teaspoon ground cumin
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1 1/2 pounds tomatillos (8 to 10 small), husks removed, quartered
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3 medium canned or fresh plum tomatoes (such as Roma or San Marzano), cut into quarters
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1 serrano pepper, roughly chopped
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2 canned chipotle pepper in adobo sauce
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1 cup of chopped fresh cilantro leaves and fine stems, plus more to garnish
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1 quart (4 cups) homemade or store-bought low-sodium chicken stock (or water)
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Kosher salt and freshly ground black pepper
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Queso fresco to garnish
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Mexican-style crema to garnish (optional)
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5 ounces store-bought fried pork rinds (chicharrones)
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