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Place the tomatillos, jalapenos, onion and garlic on a baking sheet.
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Place under broiler, until charred. 5 to 7 minutes.
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Be sure to watch the garlic, it will char quickly.
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Allow to cool, remove skin from garlic and place with remaining ingredients into a blender along with cilantro and salt.
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Puree until smooth.
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This can be made the day ahead.
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Allow to cool and store in fridge.
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When ready to make heat oil in a large skillet over medium heat.
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Add the salsa verde, reduce heat and cook for about 5 minutes allowing flavors to blend.
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Add the chicharron and stir to combine.
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Remove from heat and serve.