Chicharrón en Salsa Roja is a traditional Mexican dish made with pork cracklings simmered in a spicy red sauce. Easy, flavorful, and perfect with tortillas.
In Mexico, chicharrones can refer to different styles. Some are light and crunchy pork rinds, while others are meaty pieces of pork with crispy skin sold at butcher shops. Both types can be simmered in salsa roja to make this traditional dish.
This chicharrón en salsa roja recipe transforms leftover homemade chicharrones into a hearty stew with tender pieces of pork simmered in a flavorful salsa made with tomatoes and chiles.
Serve this flavorful stew with frijoles de la olla and homemade tortillas, or use it as a filling for gorditas, tacos, or quesadillas. So delicious!
Ingredients
- Chicharrones: This recipe works with both fresh, meaty chicharrones from a Mexican butcher or carnicería and the packaged pork rinds sold in Mexican grocery stores abroad.
- Fresh tomatoes: Used to make the base of the salsa roja.
- Chiles: Any type of dried chile works, I use dried chile de árbol and guajillo peppers.
- Onion, garlic, and salt: Simple ingredients that add flavor to the red sauce.
How to Make Chicharrón en Salsa Roja
Add tomatoes to a saucepan or small pot and cover them with water. Bring the water to a boil and cook for 10 minutes or until the skin starts to peel-off.
Turn the heat off, add chilies and push them with a fork or spoon down so they will soak in the hot water.
Top Tip: Soaking the chilies in hot water will soften them and they will be easier to blend.
Let tomatoes and chillies to cool for 5 minutes and then peel the tomatoes, remove their stem, and transfer everything to a blender.
Add onion, garlic, and 1 1/2 cups of water. Blend until you have a smooth salsa.
Add the red salsa to a pan, season with salt and pepper, then bring to a boil and cook for 1-2 minutes.
Add the pork cracklings and mix to combine. If you’re using the type of chicharrones that are light and puffy they will float, so just push them down with a cooking spoon to help them soak the sauce.
Cook for 15-20 minutes stirring from time to time until the sauce thicks to your desired consistency and the chicharrones are nicely soft.
Adjust seasonings to taste and turn off the heat. Allow your chicharron en salsa roja to sit for 10 minutes then serve.
You can also make this dish with salsa verde instead of salsa roja. Chicharrón en salsa verde is another traditional version with the same comforting style, but with a fresh, tangy flavor from tomatillos and green chiles.
Notes & Tips
- If you prefer a milder red sauce, reduce the amount of chile peppers or use milder varieties.
- Adjust the consistency of the salsa to your liking. The longer you blend it, the smoother the sauce will be.
- Store-bought pork cracklings absorb more liquid as they cook, so you may need to add more water or an extra tomato to keep the salsa from drying out.
- Chicharrones are naturally salty, so adjust the seasoning only at the end of cooking once all the flavors have come together.
- For a deeper smoky flavor, lightly toast the chiles on a skillet or comal before soaking them.
How to Serve
In Mexico we love eating chicharrón en salsa roja with a side of frijoles de la olla or Mexican white rice. And of course, some corn tortillas or tortillas de harina are a must!
If you have leftovers, this dish can make and amazing filling for tacos, quesadillas, or gorditas. My mouth waters just thinking about it!
Store & Reheat
- Refrigerate: Let the chicharrón en salsa roja cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.
- Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm gently in a saucepan over medium-low heat until heated through. If the salsa has thickened too much, add a splash of water to loosen it. You can also reheat individual portions in the microwave.
More Mexican Recipes
Find the Spanish version of this recipe here: Chicharrones en Salsa Roja.
Mexican Chicharrón en Salsa Roja
Ingredients
- 12 oz chicharrones (cut into small pieces, read notes)
- 1 ½ lb ripe tomatoes
- 2 pasilla chiles
- 2 chile de árbol (read notes)
- 1 small onion
- 2 cloves garlic
- salt & pepper (to taste)
Instructions
- Place the tomatoes and dried chiles in a pot. Cover with water and simmer for about 10 minutes, until the tomatoes soften and the chiles become tender.
- Let cool for 5 minutes, then transfer to a blender. Add the onion, garlic, and 2 cups of the cooking water. Blend until smooth, adding more water if needed.
- Add the blended salsa to a pan and season with a pinch of salt and pepper. Cook for 5 minutes.
- Add the chicharrones to the simmering sauce and gently press them down so they begin absorbing the liquid.
- Cover and simmer for 15–20 minutes, or until the chicharrones are tender and the sauce has thickened. Add a splash of water if the salsa becomes too dry.
- Taste and adjust seasonings. Turn off the heat and let the chicharrón rest for 10 minutes before serving.
Video
Notes
- You can use fresh meaty chicharrones or store-bought pork rinds for this recipe. In Mexico, fresh chicharrones are commonly sold at carnicerías and have crispy skin with some meat attached. Store-bought chicharrones (the packaged pork rinds found in Mexican markets) are a convenient option, especially outside Mexico.
- The amount of chicharrones depends on the type you use. Fresh meaty chicharrones are heavier because they contain meat and fat, while packaged pork rinds are lighter. Use about 350–400 g of fresh chicharrones or 150 g of packaged pork rinds.
- Keep an eye on the salsa while cooking. Packaged pork rinds absorb more liquid, so you may need to add a little extra water or broth if the sauce becomes too thick before they soften.
- Chicharrones are naturally salty, so taste the salsa before adding more salt and adjust only at the end of cooking.
Nutrition Information
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Thank you so much for sharing this simple yet delicious recipe. We loved it!
Just super yummy! And soooooo easy to make. This will be my go to for from now on!
Just saw your post in a FB group and wanted to check out the recipe. It looks amazing. Not sure if my wife would like to try spicy food but id give a try. Thanks!
Hi Mary! so nice to check up your blog. You have so many amazing recipes, keep it up the good work!
This looks absolutely delicious! love spicy food so I will try the recipe for sure. I’ve seen I can buy pork crackling from Amazon so no no excuses!