- Heat oil in heavy bottom sauce pan over medium heat, then lightly fry onion and rehydrated chiles.
- Move chiles and onions to blender. Add tomatoes, pork skins and half stock, and puree until
- Add more stock as necessary. Once smooth, add heavy cream until incorporated.
- Return to pot and bring to simmer. Check salt, add more if desired.
- Pour into bowls and sprinkle with cotija cheese, ground chicharrones,and cilantro. Serve with extra pork skins or tortillas and lime wedges on the side.