Chicharones with Tomatoes

1 1/2 pounds tomatoes; broiled *
2 fresh chiles seranos; broiled
3  garlic cloves; peeled, chunked
1 tablespoon lard
1  vidalia onions; slice thin
1/4 pound chicharones; break in 1 inch pieces *
1 tsp oregano
1 tsp cumin, whole
1/4 tsp chipotle pepper, ground

* If you can't find flavorful fresh tomatoes, use a one pound can of Italian plum tomatoes and a handful of sundried tomatoes instead.

*Chicharones or chicharron are fried pig skins, also called cracklings.  They come in fat and thin pieces.  This recipe uses a mix of fat and thin, which is what you generally find in packages in the US.

Add tomatoes, fresh chiles and garlic to a blender. (If using fresh tomatoes, also add 2/3 cup of water, if using canned tomatoes use all of the liquid in the can.)  Blend until smooth.

Heat lard in a frying pan, fry onions over high heat for a few minutes. The onions should be wilted but not browned.  Add tomato sauce and spices.  Cook over high heat a few minutes, stirring, so that the sauce thickens.  Add chicharones and stir.

The chicharones need to cook until they are very soft.  Depending on how hard the chicharones are, it may take from 5 to 15 minutes.  The sauce should cover the chicharones, add more liquid (dry vermouth, wine or beer) if necessary and stir occasionally.

Serve in tacos, over noodles or rice.  Serves two.

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