Chicharrón en Salsa Verde
A flavorful and traditional Mexican dish featuring crispy pork rinds cooked in a zesty green salsa.
Nutrition
Calories: 400cal
Carbohydrate: 10g
Protein: 22g
Fat: 30g
Cholesterol: 50mg
Sodium: 900mg
Difficulty Level: easy
15 min Prep
40 min Cook
55 min Total
4 Servings
Ingredients
- 1 pound pork chicharrón (pork rinds)
- 1 pound tomatillos, husked and rinsed
- 2 serrano peppers, stemmed
- 1/2 white onion
- 2 cloves garlic, peeled
- 1/2 cup fresh cilantro leaves
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups chicken broth
- 1 tablespoon lime juice
- Optional: Avocado slices and radish slices for garnishing
Instructions
- Preheat your oven to 375°F (190°C).
- Place the tomatillos, serrano peppers, onion, and garlic on a baking sheet. Drizzle them with a bit of oil and roast in the oven for about 20 minutes until the tomatillos are soft and their skins blistered.
- Remove from the oven and let cool for a few minutes, then transfer the roasted vegetables to a blender. Add the cilantro and blend until you have a smooth salsa.
- Heat the oil in a large skillet over medium heat. Carefully pour in the blended salsa. Be cautious as the mixture might splatter.
- Simmer the salsa for 10 minutes, stirring occasionally. Stir in the chicken broth, salt, and pepper.
- Reduce the heat to low, allow the mixture to simmer for another 10 minutes, letting the flavors meld together.
- Break the chicharrón into smaller pieces and gently add them to the skillet. Stir well to coat them with the salsa.
- Cover and cook for an additional 5-10 minutes until the chicharrón softens slightly and absorbs the flavors.
- Remove from heat and stir in lime juice. Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve hot with optional avocado slices and radish for garnish. Enjoy your Chicharrón en Salsa Verde!
