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Fried Pigskin in Green Sauce - Chicharron En Salsa Verde

















1 ½ pounds tomatillos
5 chilies serrano chiles
to taste
1 garlic cloves
peeled, roughly chopped
¼ cup cilantro
loosely packed, roughly chopped
2 tablespoons lard
or safflower oil
3 tablespoons white onion
finely chopped
sea salt
to taste
6 ounces pork rinds
broken into squares about 1 1/2 inches


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 255g (9.0 oz)
Amount per Serving
Calories 19038% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 22mg 1%
Total Carbohydrate 10g 10%
Dietary Fiber 6g 22%
Sugars g
Protein 8g
Vitamin A 4% Vitamin C 54%
Calcium 7% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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