Difficulty Level: easy
We know, it sounds complicated, but Chicharrón en salsa verde is quite simple. It does need some time and specific ingredients, but they’re worth picking up to try out this recipe.
If the idea of crispy pork meets a bright, tangy green sauce, gets you excited, then this is for you.
Not only is it a great dish to cook at home because the salsa does much of the work for you, but the pork really does sing in this combo. The other ingredients, like tomatillos, onion, garlic, jalapeño, all come together to give it even more impact.
If you’re watching food costs, this one might not be something for a special occasions. If looking to keep costs down, consider filling it out with rice and beans as it can fill up the hungry stomachs of many mouths.
Check out the ingredients and steps for this traditional below.
Chicharrón en Salsa Verde Ingredients
- 1 pound of pork chicharrón (pork rinds)
- 1 pound of tomatillos, husked and rinsed
- 2 serrano peppers, stemmed
- 1/2 white onion
- 2 cloves of garlic, peeled
- 1/2 cup of fresh cilantro leaves
- 2 tablespoons of vegetable oil
- 1 teaspoon of salt
- 1/4 teaspoon of freshly ground black pepper
- 2 cups of chicken broth
- 1 tablespoon of lime juice
- Avocado slices and radish slices for garnishing
Chicharrón en Salsa Verde Instructions
- Dry your pork rinds to make sure they’re dry.
- Cut your pork rinds into bite-sized chunks and rub with oil and salt.
- Add them to a roasting tray and cook on high heat for 30 minutes, or use an air-fryer at 400-F for 30 minutes. Keep looking back on your pork rinds while following the next steps.
- Put the tomatillos, onion, garlic, and jalapeño in a pot. Cover with water and bring to a boil. Cook for 10 minutes, until the tomatillos turn soft and slightly dull green.
- Drain, then blend with cilantro, salt, and 1/2 cup chicken broth until smooth. Add more broth if you want it thinner.
- Heat the oil in a skillet over medium heat. Pour in the salsa verde and simmer for 5 minutes, stir now and then so it doesn’t splatter.
- Add the chicharrones and gently fold them into the sauce. Simmer for 10 minutes, until they soften but still have a little bite.
- Taste and adjust salt.
- Once the pork rinds are crisp and cooked, add them to the sauce.
- Serve right away with warm tortillas and a squeeze of lime.