Chicharrones En Salsa Verde
Dieses traditionelle mexikanische Gericht ist genau das Richtige, um mit Mexiko am 16. September den Tag der Unabhängigkeit zu feiern!
Zutaten
- 275 g (10 ounces) pork rinds, cut into bit size pieces
- 900 g (2 pounds) tomatillos
- 4 jalapeños
- 65 g (½) mittelgroße Zwiebel, halbiert
- 10 g (½ bunch) fresh cilantro leaves, leaves only
- 2 Teelöffel gemahlener Knoblauch
- 3 g (1 Teelöffel) Salz, optional
- 1 Brühwürfel Hühnerbouillon
Zubereitung
- Place 8 cups of water in a large pot and bring to a boil. Once boiling, place the tomatillos and jalapenos in the water. Blanch for 12-15 minutes, or until the vegetables are softened.
- Once finished cooking, remove to the Vitamix container and add the white onion, cilantro, garlic powder, salt and bouillon cube. Secure the lid.
- Select variable 1 and start the machine. Quickly move up to variable 10 and blend for 30 seconds, or to your desired consistency. Stop the machine, and pour the salsa verde into a deep sauté pan.
- Heat the salsa over medium heat, and add the chicharrones. Cook until softened, about 15-20 minutes and serve over rice or with tortilla.
Nährwertangaben
| Portionsgröße | 1 Portion |
| Angaben pro Portion | |
| Kalorien | 300 |
| Fettgehalt | 8 |
| Gesättigte Fettsäuren | 4 |
| Cholesterin | 65 |
| Salz | 140 |
| Kohlenhydrate | 51 |
| Ballaststoffe | 0 |
| Zucker | 14 |
| Eiweiß | 7 |
