Mexican Chicharrón en Salsa Roja

servings

Chicharrón en Salsa Roja is a comforting Mexican stew made with pork cracklings simmered in a spicy red sauce. Simple ingredients come together for a delicious meal served with tortillas.

prep 5

cook 30

total 35

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Ingredients

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