📝 About This Recipe
A cornerstone of Mexican home cooking, Chicharrón en Salsa Verde is the ultimate comfort food that transforms humble pork rinds into a luxurious, tangy stew. This dish balances the bright acidity of roasted tomatillos and serrano peppers with the rich, savory depth of fried pork skin that softens to a melt-in-your-mouth texture. It is a vibrant, soul-warming main course that captures the rustic heart of Central Mexico in every bite.
🥗 Ingredients
The Pork
- 250 grams Chicharrón de Cerdo (High-quality, crispy pork rinds broken into bite-sized pieces; use 'con carne' style for extra texture)
The Salsa Verde Base
- 750 grams Tomatillos (Husked and rinsed thoroughly to remove the sticky residue)
- 3-4 pieces Serrano Peppers (Adjust based on heat preference; stems removed)
- 1/2 large White Onion (Roughly chopped for blending)
- 3 pieces Garlic Cloves (Peeled)
- 1 bunch Fresh Cilantro (Leaves and tender stems)
- 2 cups Chicken Broth (Or water, plus extra if a thinner consistency is desired)
Aromatics and Seasoning
- 1 tablespoon Vegetable Oil (Or lard for a more traditional, smoky flavor)
- 1/4 piece White Onion (Thinly sliced into half-moons for sautéing)
- 1 teaspoon Kosher Salt (To taste; remember the chicharrón is already salty)
- 1/2 teaspoon Black Pepper (Freshly ground)
- 1/2 teaspoon Mexican Oregano (Dried)
👨🍳 Instructions
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1
Place the husked and rinsed tomatillos and serrano peppers in a medium saucepan. Cover with water and bring to a boil over medium-high heat.
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2
Simmer the tomatillos and peppers for 8-10 minutes until they turn from a vibrant bright green to an opaque, olive green. Do not let them burst, or the sauce may become bitter.
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3
Using a slotted spoon, transfer the boiled tomatillos and peppers to a blender. Add the roughly chopped onion, garlic cloves, and the bunch of cilantro.
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4
Add 1/2 cup of the cooking liquid or chicken broth to the blender. Pulse until you achieve a smooth, vibrant green sauce. Set aside.
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5
In a large, deep skillet or 'cazuela,' heat the oil or lard over medium heat. Add the sliced onion half-moons and sauté for 3-4 minutes until translucent and slightly golden.
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6
Carefully pour the blended salsa into the skillet with the onions. It will sizzle and splatter slightly, which is essential for 'seasoning' the sauce.
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7
Stir in the remaining chicken broth, salt, pepper, and Mexican oregano. Bring the sauce to a gentle simmer.
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8
Lower the heat to medium-low and let the sauce cook for 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
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9
Taste the sauce before adding the pork. It should be tangy and savory. Adjust salt if necessary, but be conservative as the chicharrón will release its own salt.
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10
Add the broken pieces of chicharrón to the sauce. Gently press them down with a spoon so they are fully submerged.
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11
Simmer for another 10-15 minutes. The chicharrón will absorb the sauce, expanding and becoming tender. If the sauce becomes too thick, add a splash more broth.
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12
Remove from heat once the chicharrón has reached your desired texture (some prefer it slightly chewy, others prefer it very soft).
💡 Chef's Tips
For the best flavor, seek out 'Chicharrón con Carne' from a local Mexican carnicería; the attached bits of meat provide incredible texture. To reduce the acidity of the tomatillos, you can add a tiny pinch of sugar or baking soda to the sauce while simmering. Roasting the tomatillos and garlic on a comal (griddle) instead of boiling them adds a smoky dimension to the salsa. Always add the chicharrón just before serving if you prefer a bit of 'crunch-gone-soft' texture, or simmer longer for a completely tender stew. Be careful with salt! Chicharrón is naturally very salty, so always season the sauce under your target and adjust at the very end.
🍽️ Serving Suggestions
Serve hot in deep bowls alongside a side of Mexican red rice (Arroz Rojo). Warm corn tortillas are a must for scooping up the sauce and tender pork. Top with a few slices of fresh avocado to add a creamy contrast to the tangy salsa. Pair with a cold Hibiscus tea (Agua de Jamaica) to cut through the richness of the pork. A side of refried beans (frijoles refritos) sprinkled with cotija cheese completes the traditional 'fonda' experience.