Chicharrones en Salsa Verde
Chicharrones en salsa verde is a recipe that combines the crispiness from the pork rinds, with a tomatillo herb-infused sauce. It is a relatively fast dish to achieve. Adding the perfect amount of crispiness, combined with an herby and vibrant salsa verde, makes this dish a match made in heaven.
So what makes chicharrones en salsa verde so popular across Mexico?
Well, for starters, it is a cheaper alternative to many other dishes. But make no mistake, because being cheap does not translate to lack of flavor. To the contrary, chicharrones are so delicious, and boast a texture that is second to none. Something special happens when they combine with salsa verde; as if two different worlds came together to create something short of spectacular. Even though you loose some of the texture in the process, the result is one of the most delicious dishes Mexico has to offer.
Most common dish
Chicharrones en salsa verde are most popular in tacos. You can find them in many taco stands across Mexico. But it’s not just tacos; they can also be incorporated as part of a main course meal. Just combine a delicious Mexican rice, frijoles de la olla, or refried beans. Without a doubt, this is a recipe that will amaze your taste buds.
Chicharrones en salsa verde recipe video
Below is my easy to follow video tutorial on how to make this recipe. It will give you an additional in-depth knowledge and the visuals of the step-by-step process to enhance your understanding. You will also find the video down in the recipe card.
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Chicharrones en Salsa Verde
Ingredients
Salsa verde
- 2 ea poblano peppers
- 2 tbsp avocado oil
- 1/2 white onion, roughly diced
- 5 garlic cloves
- 1 lb tomatillos
- 5 chiles de arbol
- 1/4 tsp cumin seeds
- 2 cups chicken broth, low sodium
- 1/2 bunch fresh cilantro
- 2 sprigs fresh epazote
Chicharrones
- 1 lb chicharrones con carne, (pork rinds with meat)
- 5 oz chicharrones botaneros, (pork rinds)
At the end
- To taste salt
Instructions
- Roast the poblanos: Place a comal over medium heat. Roast the poblano peppers until charred and blackened all around. Transfer them into a bowl and cover with plastic wrap to begin the sweating process. After 10 minutes, uncover and peel the skin. Remove seeds and stem. Set aside until needed.
- Salsa verde: In a medium sauce pan, heat the oil over medium heat. Sauté the onion, garlic and tomatillos until lightly brown and half way cooked. Add the chiles de arbol and cumin, toast for one minute. Pour in the broth and bring it to a gentle simmer. Turn off the heat, and cover the pot. Let the ingredients finish cooking in the hot broth for about 10 minutes or until soft.
- Chicharrones: Cut or break the pork rinds into bite size pieces. A knife might work better for the chicharrones con carne and a meat mallet for the botaneros.
- Finish the salsa verde: in a blender combine the poblanos, cooked tomatillo mixture, and cilantro. Process until smooth. Set aside momentarily.
- Chicharrones en salsa verde: place a large pan over medium to medium-low heat. Add the chicharrones con carne. Stir until they release some of their oil, about 3 minutes. Once the bottom of the pan looks glossy, pour in the salsa verde. Add the epazote and chicharrones botaneros. Stir everything to combine. Bring to a gentle simmer. Cover and keep on medium low heat. Cook until the chicharrones soften, and absorb some of the sauce, about 10 minutes.
- Remove the epazote leaves and stir salt to taste. Pair with frijoles de la olla, Mexican white rice and corn tortillas. Enjoy!
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