Chicharrón en Salsa Verde (Pork Rinds in Green Chilli Sauce)

• 1 tbsp Sunflower oil
• 1 medium White onion
• 3 cloves Garlic
• 2 Serrano pepper
• 600 g Tomatillo, husks removed
• 350 ml Chicken stock
• 20 g Fresh coriander
• 1 tsp Fine sea salt
• 120 g Pork rind
• 1 Lime

1. Peel and roughly chop the onion. Peel the garlic, and trim the serrano peppers (remove the seeds if you want it milder).
2. Heat the sunflower oil in a saucepan over medium heat. Add the onion and cook for 4 to 5 minutes until softened, then add the garlic and cook for 1 minute until fragrant.
3. Add the serrano peppers, tomatillos, chicken stock and fine sea salt. Bring to a simmer, then cook for 10 to 12 minutes until the tomatillos are tender and turning olive-green.
4. Tip the mixture into a blender, add the fresh coriander, and blend until smooth. Return the salsa verde to the saucepan and bring back to a gentle simmer.
5. Stir in the pork rind and simmer for 2 to 4 minutes, just until it softens slightly but still has some bite. Squeeze in the lime juice, taste, and adjust with a pinch more salt if needed.

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