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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Recipe Information
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)
Instructions
Peel and rinse the tomatillos to remove their sticky outer layer. Cut them in half for easier blending later.
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.
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.
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.
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.
Taste and adjust salt if needed. Serve warm, garnished with slices of avocado and lime wedges on the side, if desired.
Nutrition Facts
Calories |
2130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.3 g | 152% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 5486 mg | 239% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 13.2 g | ||
| Protein | 201.9 g | 404% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2736 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
