Best 4 Chicharrones En Salsa Verde Recipes

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Chicharrones en salsa verde is a traditional Mexican dish that is both flavorful and versatile. Made with crispy pork rinds simmered in a tangy tomatillo sauce, this dish can be served as an appetizer, main course, or side dish. The combination of crunchy chicharrones and the slightly spicy, herbaceous salsa verde creates a unique and delicious experience that is sure to please even the most discerning palate. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at your next party, chicharrones en salsa verde is a great option that is sure to impress.

Check out the recipes below so you can choose the best recipe for yourself!

CHICHARRON EN SALSA VERDE



Chicharron en salsa verde image

This delicious chicharron en salsa verde is perfect to use for tacos, gorditas or just to eat with warm tortillas and a side of refried beans.

Provided by Maricruz

Categories     main dish

Time 25m

Number Of Ingredients 9

10,5 oz chicharrones (please read notes)
1 lb fresh tomatillos (see notes)
4 serrano peppers (seeds and veins removed)
½ medium onion (cut into chunks)
1 bunch cilantro
2 garlic cloves (peeled)
½ tsp cumin seeds
1 to 2 cups chicken stock
salt and pepper (to taste)

Steps:

  • Remove the husks from tomatillos, wash them and place them into a pot with enough water to cover them.
  • Once the water starts to boil, set heat to medium and let them simmer for about 6 minutes, not more or tomatillos will become bitter.
  • Remove tomatillos and chili peppers and place them into a blender with onion, cumin seeds, cilantro, and garlic.
  • Add 1 cup of water and blend everything until combined (about 2 minutes). Set aside.
  • Place salsa verde on a deep pan. Season with salt and pepper then bring to a boil over medium heat.
  • Add chicharrones to the salsa and pour in the chicken stock. Use a spoon to push them down so they can soak well. Bring to a simmer.
  • From here it depends in the quality and type of chicharron you're using the time it will take to cook. It can take from 10 up to 30 minutes, so you might adjust the liquids accordingly. If you see the chicharrones are still hard, add more chicken stock and keep simmering, covered, until they will become soft.
  • Once chicharrones are softened, adjust seasonings, turn off the heat and serve.

Nutrition Facts : Calories 463 kcal, Carbohydrate 10 g, Protein 48 g, Fat 25 g, SaturatedFat 8 g, Cholesterol 71 mg, Sodium 1391 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving

CHICHARRON EN SALSA VERDE



Chicharron en Salsa Verde image

You will want cracklins from pork, duck or goose to make this recipe. You can buy them in Latin markets, in Cajun markets and in some specialty markets, but mostly you will make this recipe after rendering some lard or duck fat yourself.

Provided by Hank Shaw

Categories     lunch     Main Course     Snack

Number Of Ingredients 7

1 pound cracklins from pork, duck or goose, cut or broken into bite-sized pieces
1 recipe salsa verde ((see notes))
4 tablespoons chopped cilantro
1/2 cup diced white onions
1/4 cup lime juice
Cotija cheese, crumbled, for garnish
18 corn tortillas

Steps:

  • Pour your salsa over the cracklins in a pot, cover the pot and bring to a simmer for 20 minutes. You might need to add a little water or stock to keep it from sticking. You want the mixture to be stiff enough to not splooge out of a taco, though. You can cook your cracklins for more than 20 minutes if you want a softer texture.
  • Heat up your tortillas and make your tacos! Top with cilantro, the onions soaked in the lime juice and cotija cheese.

Nutrition Facts : Calories 589 kcal, Carbohydrate 37 g, Protein 51 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 72 mg, Sodium 1427 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

CHICHARRONES EN SALSA VERDE



Chicharrones En Salsa Verde image

This is a typical plate at my house, my DH loves it. It is basically pork rinds, in a tomatillo sauce. Started making my own salsa, since the canned ones that I bought, weren't that good. This is how my Mom would make it, back home. If you don't have a "Carniceria" (store, specialized in meat cuts), buy the kind of pork rinds in a packet/bag.

Provided by La Marz

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs pork rinds (chicharrones)
1 lb tomatillo
3 -4 jalapenos
1/2 onion
1/2 bunch fresh cilantro
1 tablespoon garlic salt
1 tablespoon chicken bouillon granule

Steps:

  • To make the salsa, boil the tomatillos (without the papery husk), and jalapenos, until the jalapenos change color. Put all the tomatillos, and jalapenos in a blender, add some of the water that was used to boil them. Add the onion coarsely chopped, along with the cilantro, garlic salt and bouillon.
  • To prevent minor burns, either use a clean washcloth instead of the top of the blender to cover, or if your blender top has the little attachment you can remove, remove it before you blend the hot ingredients. Blend everything.
  • Chop the chicharrones to bite size, and reserve.
  • Heat up some oil in a large skillet, add the salsa, and bring it to a boil, before adding the chicharrones.
  • Let everything simmer for some 15 minutes before serving.
  • Serve hot, with refried beans and flour tortillas.

CHICHARRON EN SALSA VERDE



Chicharron En Salsa Verde image

Mexican traditional dish, crunchy pork skin in hot green sauce. Don't forget your tortillas for your tacos.

Provided by Salvador Vilchis

Categories     Pork

Time 1h

Yield 30 tacos, 6 serving(s)

Number Of Ingredients 9

500 g crispy fried pork skins
500 g tomatillos
1 cup chicken stock
8 serrano peppers
1 garlic clove
1/2 teaspoon salt
1/2 onion
2 cilantro stems
2 tablespoons cooking oil

Steps:

  • Grill tomatillos and serrano chiles.
  • In a food processor, blend tomatillos, chicken broth, garlic, peppers, salt, onions and half of the cilantro.
  • In a deep sauce pan, heat the oil and cook the sauce for 15 - 20 minutes.
  • In the meantime break the pork chicharron (crispy fried pork skin) down to medium sized pieces (1 - 2 inches) and add to the sauce when cooked.
  • Cook for an additional 5 - 10 minutes. The sauce should be thick but also still runny, so you may need to add some water or chicken stock.
  • Before serving sprinkle remaining chopped cilantro.
  • Enjoy your tacos!

Nutrition Facts : Calories 542.5, Fat 32, SaturatedFat 10.3, Cholesterol 80.4, Sodium 1784.7, Carbohydrate 7.9, Fiber 2, Sugar 4.6, Protein 53.1

Tips:

  • Select the right cut of pork belly: Look for a piece of pork belly that is at least 1-inch thick and has a good amount of meat on it. Avoid pieces that are too fatty or have too much skin.
  • Score the pork belly: Before cooking the pork belly, score the skin with a sharp knife. This will help the skin to crisp up and make it easier to eat.
  • Render the pork belly slowly: When cooking the pork belly, render it slowly over low heat. This will help to extract the fat from the pork belly and make it crispy.
  • Make sure the pork belly is crispy: The pork belly is done cooking when it is crispy and golden brown. If it is not crispy, cook it for a few minutes longer.
  • Make the salsa verde: While the pork belly is cooking, make the salsa verde. This is a simple sauce made with fresh herbs, olive oil, and vinegar. It is the perfect complement to the crispy pork belly.

Conclusion:

Chicharrones en salsa verde is a delicious and easy-to-make dish that is perfect for any occasion. The crispy pork belly is perfectly complemented by the tangy salsa verde. This dish is sure to be a hit with your family and friends.

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