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chicharron in sauce pan
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Chicharron in Salsa Verde

Find yourself a good Mexican brand of bagged chicharrones and you will be enjoying chicharron in salsa any day of the week!
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 4 Servings

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

This easy and inexpensive version of chicharron in salsa was one that my mom prepared when she was in a hurry! In a hurry to eat that it, lol! It was a quick meal for Saturday or Sunday brunch. Some varieties of chicharron are harder and may need more simmering time to soften.