3/4 cup corn oil or lard
1 medium white onion, chopped
4 1/2 pounds corn kernels cut off the cobs
1/2 lb longaniza sausage or linguica
2 - 5 serrano chiles, seeded, deviened and finely chopped
8 tomatillos, quartered
Half a handful of epazote, chopped
1 - 2 tablespoons salt
Heat oil or lard in a large heavy pot and sauté the onion. Add the corn, sausage and chiles and fry over medium heat, stirring occasionally until the corn is slightly browned. Add the remaining ingredients and enough water to moisten slightly, covered, and simmer until corn is tender, 10 to 15 minutes.
Posted: 5/5/2011 4:52:03 PM