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.
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.
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.