Chicharron En Salsa Verde Recipe

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Nutrition per serving    (USDA % daily values)
CAL
142
FAT
19%
CHOL
2%
SOD
56%

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Ingredients for 6 servings

4 large jalapeno chiles, stemmed

1/2 small red onion, very finely diced

2 limes, cut into wedges

1/4 small head cabbage, shredded

10 radishes, trimmed and thinly sliced

1/2 cup cold water

2 bunches cilantro, stems and leaves

Warm corn tortillas

2 tablespoons lard or vegetable oil

Cooked white rice

1/2 medium onion, cut in half

2 teaspoons salt

Refried pinto beans

1 clove garlic, coarsely chopped

1/2 pound chicharron (fried pigskin, see Note), broken into 1/2inch squares

1 pound tomatillos, husked and washed

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