Chicharrón en Salsa Verde
Pork Rinds in Green Salsa
Crisp pork rinds simmer in a tangy tomatillo-serrano salsa until softened to your liking — from partly crisp to fully tender — a frugal classic that needs cautious seasoning since chicharrón runs salty.
Chicharrón en Salsa Verde
✦ Antes de Empezar
Before you cook
Should I salt the salsa before adding the chicharrón?
Hold off — chicharrón can already be quite salty, so taste the dish after it has simmered in the salsa for a few minutes and season only if it still needs it.
Ingredientes· 9View
- 8 ounces (225 g)Crisp pork rinds, broken into large pieces
- 1 pound (450 g)Tomatillos, husked and rinsed
- 2Serrano chiles
- 1/4White onion
- 1Garlic clove
- 1/2 cupCilantro
- 1 tablespoonLard or oil
- 1 1/2 cupsChicken broth or water
- To tasteSalt
Instrucciones
6 pasosCocina los tomatillos
Cook the tomatillos
Boil or roast the tomatillos and serranos until softened.
Licúa la salsa
Blend the salsa
Blend with the onion, garlic, cilantro, and 1/2 cup broth to a slightly coarse salsa.
Fríe la salsa
Fry the salsa
Heat the lard in a saucepan and fry the salsa for 6 to 8 minutes until bright and aromatic.
Agrega el caldo
Add the broth
Add the remaining broth and bring to a simmer.
Cocina el chicharrón
Cook the pork rinds
Add the chicharrón and cook 5 to 8 minutes, depending on whether you prefer it partly crisp or completely softened.
Sirve
Serve
Season cautiously, because pork rinds may be salty; serve immediately with tortillas.