• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mexico In My Kitchen
  • Home
  • About
  • Lent Season
  • Cookbook
  • Español
menu icon
go to homepage
  • Home
  • About
  • Lent Season
  • Cookbook
  • Español
subscribe
search icon
Homepage link
  • Home
  • About
  • Lent Season
  • Cookbook
  • Español
×

You are here: Home » Pork

Chicharrón en Salsa Verde

Published: Feb 23, 2009 · Updated: Aug 14, 2019 by Mely Martínez

JUMP TO RECIPE

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 served 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.

Fried Pork Skin in Green Sauce

How to Make Fried Pork Skin in Green Sauce | Learn how to do make it today.

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 Chicharrón en Salsa Verde

JUMP TO FULL INSTRUCTIONS

How to Make Fried Pork Skin in Green Sauce | Visit our site to check out the full recipe.

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 Salsa Verde and fry over high heat, stirring from time to time, until reduced and thickened - about 6 minutes.
How to Make Fried Pork Skin in Green Sauce | Cook all your favorite dishes
  • 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.

How to Make Fried Pork Skin in Green Sauce | I hope you enjoy this delicious recipe
How to Make Fried Pork Skin in Green Sauce | Authentic Mexican Food Recipes

LINK TO SALSA VERDE RECIPE HERE

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, the cook at Mexico in my Kitchen!

More recipes:
Pork Loin in Prune Sauce
Pork in Tomato Sauce

Fried Pork Skin in Green Sauce

Mely Martínez
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...
4.63 from 8 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Pork
Cuisine Mexican
Servings 4 servings
Calories 161 kcal

Ingredients
  

  • 2 cups of green salsa
  • 2 cups of fried pork skins broken into small pieces
  • ⅔ cup of water to soften the chicharrones
  • 2 scallions chopped or ¼ of a medium size onion finely chopped
  • 1 tablespoon of vegetable oil
  • salt to taste

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.
  • 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.

Notes

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.

Nutrition

Serving: 1gCalories: 161kcalCarbohydrates: 8gProtein: 9gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 1131mgPotassium: 246mgFiber: 1gSugar: 7gVitamin A: 773IUVitamin C: 6mgCalcium: 10mgIron: 1mg
Tried this recipe?Let us know how it was!
  • Shredded Pork in Achiote Sandwich
  • Country Style Pork Ribs in a Spicy Tomato Sauce
  • Easy seasoned pork chops
  • Cochito al Horno
« Bistec a la Mexicana
Mole Poblano »

Reader Interactions

Comments

  1. Sandra

    July 11, 2019 at 9:33 am

    Hi. I made this last night for dinner and neither my husband nor I was able to eat it. I love every ingredient and I was so excited to try this. But I wasn’t expecting the texture of the chicharrones to be so rubbery. Since I’ve never eaten this meal before, I’m not sure if I did something wrong, or is that the way it’s supposed to be? Thank you!

    Reply
    • mmartinez

      July 12, 2019 at 2:05 pm

      Hello Sandra,
      If the consistency was still rubbery, the pork crackling needed a little more cooking. The cooking time will depend on how thick they are. Also, the consistency will still be a little bit in the chewy side.

      Reply
  2. Yvette Robles

    November 09, 2018 at 3:36 pm

    Okay I must be having a bad day, I can’t seem to find the link to the link to the recipe for the green salsa for the chicharones. And that’s the only part I need.

    Reply
    • mmartinez

      November 09, 2018 at 5:44 pm

      Hello Ivette,

      Here is the link to the salsa verde:
      Salsa Verde

      Reply
  3. Lupita

    February 21, 2018 at 7:26 pm

    5 stars
    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!

    Reply
  4. Javier Garza

    April 27, 2017 at 11:50 pm

    Heaven....im in Heavan! ��

    Reply
  5. Gloria Marquez

    November 25, 2016 at 6:04 pm

    Do you have a recipe for how to make chicharrones

    Reply
    • mmartinez

      February 23, 2017 at 11:21 pm

      That is the perfect combination!

      Reply
  6. marisa calderon

    October 10, 2014 at 7:47 am

    I would like to know if you have a recipe for the spicy red sauce they also use on chicharrones.

    Reply
    • Mely

      October 23, 2014 at 12:54 am

      Hello Marisa,
      Actually you can use almost any sauce to make Chicharrones with salsa. Check out the recipe section for the red salsas there.

      Reply
  7. chicana02

    June 23, 2014 at 8:20 pm

    Delicious! I made this dish using ur recipe for roasted tomato salsa. Awesome with charred tortillas, cilantro and a bit of queso fresco.

    Reply
    • Mely

      June 23, 2014 at 8:47 pm

      Hello Chicana02,
      Thank you for your comment. Now, i want some chicharrones too. 🙂

      Reply
    • Irma

      February 23, 2017 at 11:12 pm

      If made it so delicious but I added homemade retried beans and chicharones rolled it up floured tortilla OMG yummy

      Reply
  8. chicana02

    June 23, 2014 at 8:18 pm

    Just made this with ur recipe for roasted tomato salsa. Yummy!!!!! Thank you so much

    Reply
  9. Mutuelle sante

    May 09, 2011 at 7:38 pm

    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

    Reply
  10. Anonymous

    April 07, 2011 at 12:22 am

    Those chicharrones in the green salsa look SO GOOD!!! I m about to go the the kitchen and make some myself!! Orale

    Reply
  11. Mely (mimk)

    June 19, 2009 at 11:59 am

    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.

    Reply
  12. Wireless.Phil

    June 19, 2009 at 12:49 am

    Oh, I love pork rinds, but that photo of them in the fryer basket looks like they have been covered with a lite breading(?).

    Reply
  13. Carlos Dube

    March 17, 2009 at 6:27 am

    ¿Cortezas de cerdo (chicharrones) con salsa verde? me has dejado de piedra. Qué bueno tiene que estar. Tomo nota de la idea. Enhorabuena.

    Reply
  14. Anonymous

    February 24, 2009 at 11:51 am

    I love this dish.

    Reply

Leave a Reply & Rating Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

Read more...

ORDER YOUR COPY NOW!

Mexican Cookbook
The Mexican Home Kitchen Cookbook

Taco Recipes

  • Taco Toppings
  • Cod Crispy Fish Tacos [Pescadillas]
  • Ancho Pepper Shredded Beef for Tacos
  • Tacos Arabes Recipe

Salad Recipes

  • Raw Nopales Salad
  • Fresh Corn Salad with Purslane
  • Mexican Chicken Salad
  • Hearts Of Palm Salad

AS FEATURED IN:

Footer

About

ABOUT
PRIVACY POLICY
USER SERVICE AGREEMENT
ACCESSIBILITY STATEMENT

Newsletter

SIGN UP FOR EMAILS AND UPDATES!

Follow / Contact

FACEBOOK
INSTAGRAM
PINTEREST
CONTACT

COPYRIGHT © 2022 · MEXICO IN MY KITCHEN