Chicharron in salsa verde? Or chicharron in salsa roja? I am not fussy! I will take some of each! This version of chicharron in salsa verde is super easy. Especially if you are in the habit of preparing salsa verde regularly like me.
Never to many salsa recipes!
I have been experimenting with salsa recipes for over 30 years now! I can’t believe how fast time flies by! Tomato, tomatillo and dried chile salsa recipes. I have tried everything!
Chicharron in Salsa Verde
- 1 1/2 tablespoons of oil
- 1/2 cup onion diced
- 1 Chile Serrano minced
- Salt and Pepper to taste
- 1 1/2 cups salsa verde homemade or store bought
- 1 cup chicken broth
- or 1 cup water with 1 tsp chicken bouillon
- 10 ounces chicharrones in a bag or from the mexican carniceria
- In a skillet, add 1 1/2 tablespoons of oil and heat to medium. Add the onions and serrano. Season lightly with salt and pepper and saute for 3-4 minutes.
- Add the salsa broth or water and bouillon. Stir well to combine and bring up to a simmer. Taste for salt.
- Add in the chicharrones. Fold in making sure all the chicharrones are covered completely in salsa. Turn heat to low, cover and cook for 10 minutes.
- Serve as a taco filling or with a side of rice and beans. Don’t forget the warm tortillas!
Visit My YouTube Channel For More Quick Tutorials! Pork Chicharron in Salsa Video! Click Link!https://www.youtube.com/watch?v=g8QAXDRbH24
Homemade Chicharrones? Yes!
Homemade chicharrones are not that hard to achieve at home. And not just your crunchy pork skin, but that tender and flavorful carnita underneath the crispy skin. Perfect for a plate of chicharrones en salsa! Click the link to see the full recipe.https://pinaenlacocina.com/pork-roast-recipes-carnitas-chicharron-and-guisados/
I have grown up with trips to all parts of Mexico including the Yucatan fishing and surfing and came to love the Mexican food that you cook – thanks for your recipes – some that I prepare even amaze my Chicano friends because I cook things that they don’t thanks to you
Thank you Robert for reaching out to me! I love when everyone lets me know of their experiences with my recipes.I would love to visit the Yucatan someday!
A lot of people would turn their noses at the chicharron in salsa verde, but I have grown to love the gelatinous texture and flavors of this wonderful delicacy! This is exactly how I make mine with chopped cilantro to add another dimension of flavor. Delicioso! Thanks for posting!
I know they would and they do, but I grew up with chicharrones and menudo. So it’s pretty normal for me. Once in a while it’s a nice treat.