Chicharrón en Salsa Verde

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

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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

Mely Martínez - Mexico in my Kitchen

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

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Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Pork

Cuisine Mexican

Servings 4 servings

Calories 161 kcal

Ingredients

  

1x2x3x

• 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!

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!

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