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Chicharrón en Salsa Verde
author
Maricruz Avalos Flores
4
servings
This recipe is easily made by combining crispy chicharrones with salsa verde. Simmered to perfection, the stew can be served on its own with tortillas and beans, or as a filling for tacos and gorditas!
prep
10
minutes
minutes
cook
15
minutes
minutes
total
25
minutes
minutes
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Ingredients
Cups (US)
-
Metric
▢
10.5
oz
store-bought chicharrones
(read notes)
▢
1
pound
fresh tomatillos
(see notes)
▢
4
serrano peppers
(seeds and veins removed)
▢
½
medium
onion
(cut into chunks)
▢
1
bunch
cilantro
▢
2
cloves
garlic
(peeled)
▢
½
teaspoon
cumin seeds
▢
1 to 2
cups
chicken stock
(read notes)
▢
salt and pepper
(to taste)
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, cumin seeds, cilantro, and garlic.
Add 1 cup of water and blend everything until combined (about 2 minutes). Set aside.
Make the stew
Place salsa verde on a deep pan. Season with salt and pepper then bring to a boil over medium heat.
Add chicharrones to the salsa and pour in the chicken stock. Use a spoon to push them down so they can soak well. Bring to a simmer.
Simmer until chicharrones are soft and the sauce has thickened.
Adjust seasonings to taste, turn off the heat, and serve.
Notes
You can also make this recipe with
homemade chicharrones
. Those are less puffy and contain more meat, so adjust the liquid accordingly.
You can swap fresh tomatillos with a can of coked tomatillos or a can of salsa verde. You'll need about 2 cups of any.
Nutrition Information
Serving:
1
serving
|
Calories:
463
kcal
|
Carbohydrates:
10
g
|
Protein:
48
g
|
Fat:
25
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
71
mg
|
Sodium:
1391
mg
|
Potassium:
434
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
568
IU
|
Vitamin C:
19
mg
|
Calcium:
48
mg
|
Iron:
2
mg
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