1poblano chile, stemmed, seeded, and coarsely chopped
1jalapeño chile, stemmed and coarsely chopped
1serrano chile, stemmed and coarsely chopped
1cupchicken broth
1teaspoonkosher salt
1tablespoonvegetable oil
5ounceschicharrón, broken into pieces
To Prepare
Place the tomatillos in the medium saucepan, cover with water, and set over medium-high heat. Bring to a boil, then reduce heat to medium and simmer for 8 to 10 minutes, until the tomatillos are soft and cooked through. Using a slotted spoon, transfer the tomatillos to the jar of a blender along with the cilantro, poblano, jalapeño, serrano, chicken broth, and salt. Puree until smooth.
In a medium saucepan, heat the oil over medium heat. Add the pureed three chiles salsa and let simmer for 2 to 3 minutes. Add the chicharrón in pieces and continue cooking for a couple minutes more.
Use it as a filling for tacos or quesadillas, or as a topping for sopes or pellizcadas.