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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...
Course Pork
Cuisine Mexican


  • 2 cups of green salsa
  • 2 cups of fried pork skins broken into small pieces
  • 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


  • 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.