Chicharron En Salsa Verde (pork crackling with green sauce)

Chicharron en salsa verde is a delicious hearty dish made in no time and with simple ingredients. A truly Mexican comfort food to be enjoyed with warm tortillas, a side of refried beans and café de olla. Yum!

The sauce is the star if this dish and you can totally control the spiciness on it by adding less or more (or even none!) chili peppers.

Chicharron en salsa verde served with refried beans and corn chips.

What is chicharron?

Chicharrones (plural) are deep-fried pork skins very common and popular in the Mexican gastronomy. They have a crispy texture and are made in two ways: One only with pork skin and other with a little bit of meat on it.

Chicharrones can be eat simple as they are in tacos or as a snack, but it’s also pretty common to make them simmered in a sauce like this recipe we’re sharing.

The chicharron en salsa verde recipe is used to fill gorditas, tacos, quesadillas and many more Mexican street food.

Close up for chicharron en salsa verde (pork cracklings with green sauce).

What side dishes are good with

  • Refried beans are absolutely my favorite and one of the most common side dishes for this recipe.
  • Arroz Blanco (Mexican white rice) is also a good option, specially when you serve chicharron en salsa verde over it, all the sauce goodness will soak up the rice.
  • Frijoles de la olla, for a hearty, comfort, and more traditional Mexican menu. You can’t go wrong with this. Add also some chopped onion on top.
  • Arroz Rojo is also another good way to serve you chicharron en salsa verde. I normally do it when I have leftovers.
Chicharrones in salsa verde served with refried beans and tortilla chips.

How to make the salsa verde

Salsa verde can be made in various ways. From scratch or just simply using a jar of store-bough salsa which you can easily find in many supermarkets or online stores like Amazon. And, if you made our salsa verde de tomatillo and have some leftovers, you can use that too!

Since we’re making this salsa verde from scratch, here’s the detailed recipe:

Start by boiling your tomatillos and chili peppers. For tomatillos, you can easily remove the husks, wash them and place them into a pot with enough water to cover them. Once the water starts to boil, set heat to medium and let them simmer for about 6 minutes, not more or tomatillos will become bitter.

Boiled tomatillos and chili peppers.

Remove tomatillos and chili peppers and place them into a blender with onion, cilantro and garlic. Add 1 cup of water and blend everything until combined (about 2 minutes). Set aside.

Salsa verde on a blender.

Make chicharrones en salsa verde

Place salsa verde on a braise pan. Season with salt, ground cumin and pepper then bring to a boil.

Salsa verde (green sauce) on a braise pan.

Now add chicharrones to the salsa and pour in the chicken stock. Use a spoon to push them down so they can soak well. Low the heat to a simmer.

Pushing down chicharrones to immerse them into the sauce.

From here it depends in the quality and type of chicharrón you’re using the time it will take to cook. It can take from 10 up to 30 minutes, so you might adjust the liquids accordingly. If you see the chicharrones are still hard, add more chicken stock and keep simmering, covered, until they will become soft.

Showing cooked chicharrones with a spoon.

Once chicharrones are softened, adjust seasonings. If you notice the sauce is too acidic, add a pinch of sugar to balance its flavor. Serve this chicharron en salsa verde with your favorite side dishes.

How To Store

Place leftovers on an air-tight container and store in the fridge for up to 4 days. To reheat, add a splash of water to chicken stock to allow appropriate moisture for your chicharron en salsa verde.

Otherwise, you can also freeze them for up to 3 months. Thaw overnight then reheat as suggested above.

Chicharron en salsa verde recipe.

Chicharron en salsa verde

This delicious chicharron en salsa verde is perfect to use for tacos, gorditas or just to eat with warm tortillas and a side of refried beans.
PREP 10 minutes
COOK 15 minutes
TOTAL 25 minutes
Print Pin Rate
Servings: 4
Author: Maricruz

Ingredients 

  • 10,5 oz chicharrones (pork cracklings)
  • 1 lb fresh tomatillos (see notes)
  • 4 serrano peppers (seeds and veins removed)
  • ½ medium onion (cut into chunks)
  • bunch or cilantro
  • 2 garlic cloves
  • ½ tsp ground cumin
  • 1 cups chicken stock
  • salt and peppers

Instructions

Make the salsa verde

  • Remove the husks from tomatillos, wash them and place them into a pot with enough water to cover them.
  • Once the water starts to boil, set heat to medium and let them simmer for about 6 minutes, not more or tomatillos will become bitter.
  • Remove tomatillos and chili peppers and place them into a blender with onion, cilantro and garlic.
  • Add 1 cup of water and blend everything until combined (about 2 minutes). Set aside.

Make chicharrones

  • Place salsa verde on a braise pan. Season with salt, ground cumin and pepper then bring to a boil over medium heat.
  • Now add chicharrones to the salsa and pour in the chicken stock. Use a spoon to push them down so they can soak well. Set the heat to a simmer.
  • From here it depends in the quality and type of chicharron you’re using the time it will take to cook. It can take from 10 up to 30 minutes, so you might adjust the liquids accordingly. If you see the chicharrones are still hard, add more chicken stock and keep simmering, covered, until they will become soft.
  • Once chicharrones are softened, adjust seasonings. If you notice the sauce is too acidic, add a pinch of sugar to balance its flavor. Serve with your favorite side dishes.

NOTES

Place leftovers on an air-tight container and store in the fridge for up to 4 days. To reheat, add a splash of water to chicken stock to allow appropriate moisture for your chicharrones. Otherwise, you can also freeze them for up to 3 months. Thaw overnight then reheat as suggested.
Nutrition
Calories: 463kcal | Carbohydrates: 10g | Protein: 48g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 71mg | Sodium: 1391mg | Potassium: 434mg | Fiber: 3g | Sugar: 5g | Vitamin A: 568IU | Vitamin C: 19mg | Calcium: 48mg | Iron: 2mg
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