Chicharrom con Chile Colorado | Pork Rinds in Colorado Chile

     Pork Rinds are something that not many people enjoy. They are tasty with lemon and a bit of salt, but they taste even better as a Mexican dish. This recipe was taught to me by my mother who used Chile Serrano as the Chile sauce, but I wanted to do something different. I decided to make the Chile Colorado sauce. It gives it a nice kick and you can make it as hot or mild as you would like. The best part, is that it is a very fast dish to make. The things you will need are...

• Pork Rinds (You can get the pre packaged ones or the ones they sell at the meat market)
• 2-3 tomatoes
• 2-4 Chile California 
• 5-10 Chile del Arbol (Depends on how spicy you would like it)
• A clove of garlic

1. In a pot, add the tomatoes to boil.

2. In a pan, add some oil.

3. Add the pork rinds into the pan.

4. On the comal toast the Chile California and the Chile de arbol. 

5. Once the tomatoes are boiled thoroughly and are soft, add to the blender with the Chilies and the clove of garlic. (Add a bit of the hot water into the blender)

6. Blend and add some salt to your liking. 

7. Pour the blended sauce into the pan with the pork rinds.

8. Mix thoroughly and let simmer until the pork rinds are soft.

9. After the pork rinds are soft add any salt if needed and serve with your choice of sides.

ENJOY!