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!
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/
Chicharron in Salsa Verde
Ingredients
Ingredients
- 1 1/2 tablespoons pork lard or oil
- 1/2 cup onion diced
- 1 Serrano, pepper minced or sliced thin
- 2-3 chile de arbol stems removed, optional
- Salt and Pepper to taste
- 1 1/2 cups homemade salsa verde or store bought
- 1 cup chicken broth
- or 1 cup water with 1 tsp chicken bouillon
- 11 ounces chicharrones from the mexican market, they still have some carnita meat on them, Or look for a thicker harder variety in a bag
Instructions
Directions
- In a skillet, add 1 1/2 tablespoons of oil and heat to medium. Add the onions, serrano and chile de arbol. Season lightly with salt and pepper and saute for 3-4 minutes.
- Add the salsa and 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!
Notes
Reader Interactions
Comments
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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.