Step 1
Add 1 tbsp of canola oil on a skillet on medium high heat; Add minced Garlic, Serrano Chile, and wait till aromatic. Add leaks, carrots, salt and mexican oregano stirring for 4 minutes or till partly tender.
Step 2
Reduce to medium heat and add half of the 16oz green salsa and mix well. Add the pork rinds and cover.
Step 3
Once the pork rinds are moist enough to be stirred , add the the remaining 8oz of the salsa and cook till the rinds are evenly coated and soft in consistency
Answers
March 16, 2010
Step 1
Add 1 tbsp of canola oil on a skillet on medium high heat; Add minced Garlic, Serrano Chile, and wait till aromatic. Add leaks, carrots, salt and mexican oregano stirring for 4 minutes or till partly tender.
Step 2
Reduce to medium heat and add half of the 16oz green salsa and mix well. Add the pork rinds and cover.
Step 3
Once the pork rinds are moist enough to be stirred , add the the remaining 8oz of the salsa and cook till the rinds are evenly coated and soft in consistency