Fried Pigskin in Green Sauce - Chicharron En Salsa Verde
Submitted by kare2711
Chicharron en salsa verde features crispy pork rinds simmered in a tangy tomatillo and serrano chile sauce until tender. A classic Mexican comfort dish served with warm tortillas and refried beans.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minChicharrón en salsa verde is one of those brilliant Mexican dishes where something crunchy transforms into something completely different. Crispy pork rinds absorb a bright, tangy tomatillo sauce and turn soft and almost meaty in texture.
The salsa verde gets its backbone from simmered tomatillos and serrano chiles blended with garlic and fresh cilantro. Frying the blended sauce in lard (or oil) concentrates the flavors and thickens everything into a rich, clingy coating for the chicharrón pieces.
Don’t rush the sauce reduction step. Those seven minutes of high-heat frying are what build depth and body. The chicharrón only needs about five minutes in the sauce, and you want it softened but still holding its shape, not dissolved into mush.
Pro Tips
- Quality chicharrón matters. Thick, airy pork rinds hold up better in sauce than thin, greasy ones. Look for them at Mexican grocery stores where turnover is high.
- Save the tomatillo cooking water. The recipe calls for ¼ cup in the blender, but keep extra on hand in case your sauce gets too thick.
- Adjust heat with the serranos. Remove seeds for milder flavor, or leave them in for serious kick.
- Serve immediately. Chicharrón continues to absorb liquid and gets mushy if it sits. Warm corn tortillas and a scoop of refried beans are the traditional sides.
Variations
- Chicharrón en salsa roja: Swap tomatillos for roasted Roma tomatoes and use dried guajillo chiles for a smoky red version.
- Add vegetables: Stir in sliced nopales (cactus paddles) or diced potatoes for a heartier dish.
Ingredients
Directions
Remove the husks from the tomate verde and rinse well.
Put into a saucepan with the fresh chilies, cover with water, and bring to a simmer.
Continue simmering until soft but not falling apart, about 10 minutes.
Drain the tomate verde and transfer with the chilies and ¼ cup of the cooking water to a blender.
Add the garlic and cilantro and blend until smooth.
Heat the lard in a frying pan, add the onion, and fry gently, without browning, for 1 minute.
Add the blended sauce and fry over high heat, stirring from time to time, until reduced and thickened - about 7 minutes.
Add salt to taste and the pieces of chicharron and continue cooking over medium heat until the chicharron is just soft - about 5 minutes, depending on thickness and quality.
Serve with corn tortillas and a dollop of frijoles refritos.
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