Chicharrón en Salsa Verde (Pork Rinds in Green Salsa)

by TacoEveryDay
Prep: 15m
Cook: 20m
pork
Chicharrón en Salsa Verde (Pork Rinds in Green Salsa) - Image

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Ingredients
Servings:4
1lbtomatillos
2serrano peppers
1/2white onion
2garlic cloves
1/2cupfresh cilantro
2tbspvegetable oil
5ozpork rinds
1/2cupchicken broth
salt
8corn tortillas
1/2cupqueso fresco
Nutrition Facts

Per serving

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Instructions
  1. 1

    Simmer the tomatillos

    Husk and rinse the tomatillos, then drop them in a pot with the serrano peppers and cover with water. Bring to a boil and cook until the tomatillos turn olive-drab and go soft, about 8 minutes.

  1. 2

    Blend the salsa verde

    Scoop the boiled tomatillos and serranos into a blender along with the onion, garlic, cilantro, and a big pinch of salt. Blend until mostly smooth but keep it a little rustic — you want texture, not baby food.

  2. 3

    Fry the salsa

    Heat the oil in a large skillet over medium-high. Pour in the salsa (stand back, it loves to splatter) and let it simmer for about 5 minutes so it darkens up and thickens.

  3. 4

    Add the chicharrones

    Break the pork rinds into bite-size pieces and stir them in with the chicken broth. Drop the heat to low, cover, and simmer 8 to 10 minutes until the chicharrones soften and soak up all that green sauce. Taste and add salt if it needs it.

  4. 5

    Build the tacos

    Warm the corn tortillas on a dry skillet until soft and bendy. Pile in the saucy chicharrón, crumble queso fresco over the top, and finish with a little extra cilantro. Eat immediately — these do not wait for anybody.

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Chicharrón en Salsa Verde (Pork Rinds in Green Salsa)

Created by: TacoEveryDay

Prep Time: 15m
Cook Time: 20m
Servings: 4

Ingredients

  • 1 lb tomatillos
  • 2 serrano peppers
  • 1/2 white onion
  • 2 garlic cloves
  • 1/2 cup fresh cilantro
  • 2 tbsp vegetable oil
  • 5 oz pork rinds
  • 1/2 cup chicken broth
  • salt
  • 8 corn tortillas
  • 1/2 cup queso fresco

Instructions

  1. Simmer the tomatillosHusk and rinse the tomatillos, then drop them in a pot with the serrano peppers and cover with water. Bring to a boil and cook until the tomatillos turn olive-drab and go soft, about 8 minutes.
  2. Blend the salsa verdeScoop the boiled tomatillos and serranos into a blender along with the onion, garlic, cilantro, and a big pinch of salt. Blend until mostly smooth but keep it a little rustic — you want texture, not baby food.
  3. Fry the salsaHeat the oil in a large skillet over medium-high. Pour in the salsa (stand back, it loves to splatter) and let it simmer for about 5 minutes so it darkens up and thickens.
  4. Add the chicharronesBreak the pork rinds into bite-size pieces and stir them in with the chicken broth. Drop the heat to low, cover, and simmer 8 to 10 minutes until the chicharrones soften and soak up all that green sauce. Taste and add salt if it needs it.
  5. Build the tacosWarm the corn tortillas on a dry skillet until soft and bendy. Pile in the saucy chicharrón, crumble queso fresco over the top, and finish with a little extra cilantro. Eat immediately — these do not wait for anybody.

Notes & Tips

This is the taco that taught me leftovers can be better than the original. Chicharrón en salsa verde is peak lazy-Sunday cooking — you're basically just simmering pork rinds in a bright, punchy tomatillo salsa until they turn into these soft, saucy, ridiculously flavorful bites. Fifteen minutes of actual effort, tastes like you slaved. A few tips: buy the good chunky chicharrones from the Mexican aisle or a carniceria if you can, not the puffy snack bags — they hold up way better. Keep them a touch saucy; they'll keep drinking up liquid, so a splash more broth never hurts. And do NOT skip warming the tortillas on a dry comal until they blister a little. Double them up, they're going to get saucy. Breakfast, lunch, dinner, midnight snack — tacos every day, remember?