Chimayo Chicharrons
Ingredients:
1 lb. pork belly, cut in 1 inch cubes
1/2 cup Chimayo Pure Red Chile Powder
1 Tbsp. garlic powder
1 Tbsp. salt
Directions:
Preheat oven to 325
In a large mixing bowl, combine pork belly with red chile powder, garlic powder and salt
Mix until well coated and place in a baking dish
Bake about 1 1/2 hours, until pork is crispy.
Transfer onto paper towels to drain fat and serve
