Time: 50 min.
Complexity: easily
Servings: 6

Chicharrón en salsa verde is a popular Mexican dish made with crispy pork rinds and a green tomatillo salsa (salsa verde). The rinds are slowly simmered in a thick sauce until they soften slightly. This transition from crisp to chewy is what makes this dish so beloved by Mexicans. Chicharrón (pork rinds) are sold in Latin American markets and supermarkets in the snack section. They are sometimes oversalted and loaded with preservatives, which prevent them from softening properly. They can be eaten as a stew with tortillas or used in tacos.

Ingredients:

• 1/4 cup fresh cilantro leaves + 2 tablespoons chopped cilantro, for serving
• 1 teaspoon coarse salt + more to taste
• 0.5 tsp sugar, optional
• 15 medium tomatillos
• 3 cloves of garlic
• Half a white onion
• 1 tbsp. l. olive oil
• 1 package (220 gr.) chicharrona (cracklings)
• 10 warmed corn tortillas, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork cracklings, salsa sauce, ground cherries

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Preparation:

Step 1
• Place the tomatillos, garlic, and onion in a large, heavy-bottomed saucepan with 3 cups of water and place over medium-high heat. Bring to a boil and simmer for 15 minutes. Using a slotted spoon, transfer the vegetables to a blender along with the cilantro leaves and 1 teaspoon of salt. Let the mixture cool, then blend until smooth. Reserve the cooking liquid in the saucepan in case you need it later to thin the sauce.
Step 2
• Heat oil in a large heavy-bottomed saucepan over medium heat. Add the salsa and cook until slightly reduced and thickened, about 20 minutes. Sprinkle with 1/2 teaspoon of sugar if the tomatillos were too tart. Adjust the salt to taste, if needed. Add the chicharrones and stir for about 3 minutes, until the cracklings soften. Transfer to a serving bowl, garnish with chopped cilantro, and serve with warm corn tortillas.

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