Chicharrones En Salsa Verde

5.0(10)

This is a typical plate at my house, my DH loves it. It is basically pork rinds, in a tomatillo sauce. Started making my own salsa, since the canned ones that I bought, weren't that good. This is how my Mom would make it, back home. If you don't have a "Carniceria" (store, specialized in meat cuts), buy the kind of pork rinds in a packet/bag.

by La Marz·published 2007-08-20

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Pork

Servings

4 serving(s)

Total time

30 min

prep 5 min

Calories / serving

1294 kcal

Ingredients (7)

serves

2 lbs pork rinds (chicharrones)
1 lb tomatillo
3 -4 jalapenosjalapeno
1/2 oniononion
1/2 bunch fresh cilantrocilantro
1 tablespoon garlic saltsalt
1 tablespoon chicken bouillon granulechicken

Instructions (6 steps)

01To make the salsa, boil the tomatillos (without the papery husk), and jalapenos, until the jalapenos change color. Put all the tomatillos, and jalapenos in a blender, add some of the water that was used to boil them. Add the onion coarsely chopped, along with the cilantro, garlic salt and bouillon.
02To prevent minor burns, either use a clean washcloth instead of the top of the blender to cover, or if your blender top has the little attachment you can remove, remove it before you blend the hot ingredients. Blend everything.
03Chop the chicharrones to bite size, and reserve.
04Heat up some oil in a large skillet, add the salsa, and bring it to a boil, before adding the chicharrones.
05

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Rich recipe — supports nutrition-aware planning.