How to Make Fried Pork Skin in Green Sauce
Chicharron en salsa verde or pork crackling in green salsa is a popular dish just by itself or as filling for gorditas, and tacos. At home, sometimes we like to enjoy this dish with pinto beans serve in a bowl, just as we used to eat it at an old Fonda when we were living in Toluca, Edo. de Mexico. A city sitting close to the Toluca Volcano and nearby Mexico City.
I recently watched an Anthony Bourdain show on TV where he goes to Mexico City, and he visited a Fonda, small eateries, and for breakfast, one of the many dishes he was served was “Chicharron en salsa verde”. The large clay pots were filled delicious looking dishes. 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.
And since I had some a leftover green salsa and chicharrones that were still in a package, I decided to make some for myself. Enjoy
How to Make Fried Pork Skin in Green Sauce
INSTRUCTIONS:
- Check the notes for softening the pork cracklings. Heat the oil in a skillet, add the onion and fry, without browning, until soft. This will take about 2 minutes. (Please check the ingredients list below)
- Add the blended sauce and fry over high heat, stirring from time to time, until reduced and thickened – about 6 minutes.
- Add the pieces of chicharron, salt to taste, and continue cooking over medium heat until the chicharrones are softer, about 10 minutes, depending on thickness and freshness of the chicharron. The pork cracklings fat will float on the surface of the sauce.
Serve with warm tortillas or with tostadas.
- 2 cups of green salsa
- 2 cups of fried pork skins broken into small pieces
- 2/3 cup of water to soften the chicharrones
- 2 scallions chopped or 1/4 of a medium size onion finely chopped
- 1 tablespoon of vegetable oil
- salt to taste
-
Check the notes for softening the pork cracklings. Heat the oil in a skillet, add the onion and fry, without browning, until soft. This will take about 2 minutes.
-
Add the blended sauce and fry over high heat, stirring from time to time, until reduced and thickened – about 6 minutes.
-
Add the pieces of chicharron, salt to taste, and continue cooking over medium heat until the chicharrones are softer, about 10 minutes, depending on thickness and freshness of the chicharron. The pork cracklings fat will float on the surface of the sauce.
-
Serve with warm tortillas or with tostadas.
There are two ways to soften the pork cracklings. One is to place them in a bowl and cover with some water, let them rest until they get moisten and soft. The other way is to place the pork cracklings on the skillet or cazuela, add the water, turn the heat to medium low until they become plump and soft. Using this last method the chicharrones will release their fat and you won’t need to add any oil.
Did you like the recipe? Please let me know in the comments section, do you have questions, or share the link with your friends. I hope you have an incredible time cooking!
Provecho!
Mely Martinez, the cook at Mexico in my Kitchen!
More recipes:
Pork Loin in Prune Sauce
Pork in Tomato Sauce
I love this dish.
¿Cortezas de cerdo (chicharrones) con salsa verde? me has dejado de piedra. Qué bueno tiene que estar. Tomo nota de la idea. Enhorabuena.
Oh, I love pork rinds, but that photo of them in the fryer basket looks like they have been covered with a lite breading(?).
Hi Phil,
I had never seen breaded pork rinds but that will be interesting to try. Maybe the picture is out of focus and that could be the reason of the texture on the pork rinds.
Thanks for your comment and for visiting.
Those chicharrones in the green salsa look SO GOOD!!! I m about to go the the kitchen and make some myself!! Orale
Thanks a ton it is a fantastic help, now to make fried pork skin in green sauce is without a doubt simple with your advice. Thanks
Just made this with ur recipe for roasted tomato salsa. Yummy!!!!! Thank you so much
Delicious! I made this dish using ur recipe for roasted tomato salsa. Awesome with charred tortillas, cilantro and a bit of queso fresco.
Hello Chicana02,
Thank you for your comment. Now, i want some chicharrones too. 🙂
If made it so delicious but I added homemade retried beans and chicharones rolled it up floured tortilla OMG yummy
I would like to know if you have a recipe for the spicy red sauce they also use on chicharrones.
Hello Marisa,
Actually you can use almost any sauce to make Chicharrones with salsa. Check out the recipe section for the red salsas there.
Do you have a recipe for how to make chicharrones
That is the perfect combination!
Heaven….im in Heavan! ��
Thanks for the primer, I followed your suggestions and added bean consomme (leftover from my frijoles de jolla) I freeze the leftover and use it when I need some broth Your cuisine is quite similar to my mom. It was tasty & will be making this again. LOVE YOUR BLOG!