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.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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