Chicharrones En Salsa Verde
Savor the rich, bold flavors of traditional Mexican cuisine with this irresistible recipe for Chicharrones en Salsa Verde. Featuring crunchy pork cracklings bathed in a vibrant, tangy tomatillo-based green sauce, this dish is a comforting blend of crispy and tender textures. The salsa verde, made from fresh tomatillos, jalapeños, garlic, and cilantro, delivers a zesty kick that's perfectly balanced by the smoky, savory chicharrones. Ready in just 35 minutes, this quick and easy recipe is ideal for weeknight dinners or casual gatherings. Garnished with creamy avocado slices and a squeeze of lime, this dish is a mouthwatering blend of classic flavors and delightful contrasts. Perfect for serving over rice, alongside warm tortillas, or enjoyed on its own—Chicharrones en Salsa Verde is a must-try for lovers of authentic Mexican fare!
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Ingredients
- 300 grams Chicharrones (pork cracklings)
- 500 grams Tomatillos
- 0.5 medium White onion
- 2 Garlic cloves
- 2 Jalapeño or serrano peppers
- 0.5 cup Fresh cilantro
- 1 cup Chicken or vegetable broth
- 1 teaspoon Salt
- 1 tablespoon Vegetable oil
- 1 Avocado (optional, for garnish)
- 4 Lime wedges (optional, for serving)
Directions
Step 1
Peel and rinse the tomatillos to remove their sticky outer layer. Cut them in half for easier blending later.
Step 2
In a medium pot, bring water to a boil. Add the tomatillos, halved onion, garlic cloves, and jalapeño peppers to the boiling water. Cook for 5-7 minutes until the tomatillos are softened and slightly pale in color.
Step 3
Drain the cooked vegetables and transfer them to a blender or food processor. Add the fresh cilantro, 1 teaspoon of salt, and 1 cup of chicken or vegetable broth. Blend until smooth.
Step 4
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully pour the blended salsa verde into the skillet. Simmer the salsa for 8-10 minutes, stirring occasionally, until it thickens slightly and its flavors deepen.
Step 5
Break the chicharrones into bite-sized pieces and add them to the skillet with the simmering salsa. Stir to coat the chicharrones in the sauce. Allow them to cook for 2-3 minutes so they soften slightly while still retaining some crunch.
Step 6
Taste and adjust salt if needed. Serve warm, garnished with slices of avocado and lime wedges on the side, if desired.
Nutrition Facts
| Serving size | (1239g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2130.3 |
| Total Fat 118.3g | 0% |
| Saturated Fat 40.5g | 0% |
| Polyunsaturated Fat 8.4g | |
| Cholesterol 214.3mg | 0% |
| Sodium 5486.4mg | 0% |
| Total Carbohydrate 53.7g | 0% |
| Dietary Fiber 15.8g | 0% |
| Total Sugars 13.2g | |
| Protein 201.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 201.6mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 2735.6mg | 0% |
Source of Calories