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 (Chicharrón en Salsa Verde)
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
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.
- 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.
LINK TO SALSA VERDE RECIPE HERE
HOW TO MAKE FRIED PORK SKIN IN GREEN SAUCE
Ingredients
- 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
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
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
Anonymous
I love this dish.
Carlos Dube
¿Cortezas de cerdo (chicharrones) con salsa verde? me has dejado de piedra. Qué bueno tiene que estar. Tomo nota de la idea. Enhorabuena.
Wireless.Phil
Oh, I love pork rinds, but that photo of them in the fryer basket looks like they have been covered with a lite breading(?).
Mely (mimk)
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.
Anonymous
Those chicharrones in the green salsa look SO GOOD!!! I m about to go the the kitchen and make some myself!! Orale
Mutuelle sante
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
chicana02
Just made this with ur recipe for roasted tomato salsa. Yummy!!!!! Thank you so much
chicana02
Delicious! I made this dish using ur recipe for roasted tomato salsa. Awesome with charred tortillas, cilantro and a bit of queso fresco.
Mely
Hello Chicana02,
Thank you for your comment. Now, i want some chicharrones too. 🙂
Irma
If made it so delicious but I added homemade retried beans and chicharones rolled it up floured tortilla OMG yummy
marisa calderon
I would like to know if you have a recipe for the spicy red sauce they also use on chicharrones.
Mely
Hello Marisa,
Actually you can use almost any sauce to make Chicharrones with salsa. Check out the recipe section for the red salsas there.
Gloria Marquez
Do you have a recipe for how to make chicharrones
mmartinez
That is the perfect combination!
Javier Garza
Heaven....im in Heavan! ��
Lupita
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!
Yvette Robles
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.
mmartinez
Hello Ivette,
Here is the link to the salsa verde:
Salsa Verde
Sandra
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!
mmartinez
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.