Chicharron en salsa verde or pork crackling in green salsa is a popular dish just by itself or as filling for gorditas and tacos.
I recently watched an Anthony Bourdain show on TV where he goes to Mexico City, and for breakfast, one of the many dishes he was served was “Chicharron en salsa verde”. This dish is very simple to make and I hope some of you will try it. It is excellent for a Sunday brunch with warm corn tortillas or as an appetizer over tostadas.
- 2 cups of green salsa (find the recipe HERE)
- 2 cups of fried pork skins broken into small pieces
- 2 scallions chopped or 1/4 of a medium size onion finely chopped
- 1 tablespoon of vegetable oil
- salt to taste
1. Heat the oil in a skillet, add the onion and fry ,without browning, until soft. This will take about 2 minutes.
2. Add the blended sauce and fry over high heat, stirring from time to time, until reduced and thickened – about 6 minutes.
3. Add the pieces of chicharron, salt to taste, and continue cooking over medium heat until the chicharron is just soft , about 5 minutes, depending on thickness and freshness of the chicharron.