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.