Chicharrón en Salsa Verde (Pork Rinds in Salsa Verde)

Hola! Hola! Feliz Sábado!

I hope you’re all comfy and cozy this morning! Today we woke up in Fresno covered in a layer of ice, so I’ll be staying in today wrapped up in my cobijas with atole catching up on the Mandalorian.

Before I go, I do want to share with a quick recipe for chicharrón en salsa verde that I tightened up. I also wanted to thank all of you who made some of my recipes a part of your Holiday traditions and festivities. I enjoyed seeing all of the pictures and stories on Instagram of you all who made my pozole rojo, the buñuelos, ponche and marranitos. It truly means a lot to see my recipes come to life in your kitchens.

Chicharrón en salsa verde is a dish that consists of pork rinds stewed in a tangy salsa verde. I like to use both regular pork rinds as well as chicharron with meat on it in my recipe so they release more flavor as they stew, and it also gives the dish a little more substance. You can serve it over rice with beans, but I love having it as tacos too.

I’m keeping it very brief today with this quick recipe. Stay warm, have a great weekend, and have a great rest of the year!

Nos vemos pronto!

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5 from 5 votes

Chicharrón en Salsa Verde (Pork rinds in Salsa Verde)

Calories

Ingredients

• 1 ½ lbs Tomatillos ,(husks removed and washed under warm water) sliced in half
• 1/2 White onion ,sliced in half
• 5 Cloves of Garlic ,peeled
• 2 Serrano Chiles ,stems removed (use 3 chiles for more spice)
• ¼ Cup Cilantro
• 1½ Tsp Kosher Salt
• 1 Tsp Mexican Oregano
• ½ Tsp Ground Cumin
• ¼ Tsp Cracked Black Pepper
• 1 Lime ,juiced
• 3 Cups Water
• 1 Tbsp Vegetable oil
• 4 Cups Chicharrón (approx 1/4 lb)
• 4 Cups Chicharrón con Carne (approx 1 lb)

Instructions

• Start by adding the half of the tomatillos to a blender, then blend for 10 seconds. Remove the lid then add the rest of the tomatillos, the white onion, cloves of garlic, serrano chiles, cilantro, salt, cumin, oregano, black pepper, lime juice and 3 cups of water then blend until smooth.
• Heat a tablespoon of vegetable oil in a 6qt dutch oven over medium low heat, then pour in the salsa verde. Let the salsa come to a simmer, and once it reaches a simmer let it cook for 5 minutes. While the salsa cooks for a few minutes, cut down your chicharrones into smaller 1-2 inch pieces and strips.
• After salsa has cooked for 5 minutes, add the chicharrones into the salsa and bump up the flame to medium. Cover your dutch oven with a lid and let cook for 25-30 minutes, or until the chicharrones have softened and the salsa has thickened, then taste for salt and adjust.
• Serve warm as tacos with your favorite fixings, or serve along with rice and beans, garnish with chopped onion, radish and cilantro.