Dinner should not be hard. When I hear people say their kids live off of frozen foods, my heart sinks. I’m a working mom. I totally get it. Sometimes, there’s not enough time to make dinner. Truth be told, I will take help from the frozen section of the grocery store from time to time. Maybe it’s something in the Mexican gene, but homemade food is what Mexican food is all about. When you go to a grocery store in Mexico, there is a very small frozen food section in comparison to the aisles and aisles of freezers in the US stores. When I want to get food on the table PRONTO, I make Chicharrón en Salsa Verde.
Disclosure: This post contains affiliate links.
When you add the chicharrones, mix everything well. I also add some finely diced fresh jalapeño to make the sauce spicier. Mmm…. Love it spicy! If you’re making your own salsa verde, you can adjust the heat. If heat is not your thang, don’t add it. Cover and let this simmer for a few minutes or until the chicharrones are soft.
- 2 lbs pork rinds (chicharrones)
- 1 tablespoon olive oil
- 2 cups salsa verde
- 1 jalapeño, finely diced (optional)
- Cilantro, chopped (optional)
- Break pork rinds into small bite-sized pieces.
- Heat oil in a large skillet.
- Add salsa verde.
- Let it come to a simmer.
- Add pork rinds
- Add jalapeno (if using)
- Lower the heat.
- Cover and let simmer for 10 minutes, or until pork rinds are soft.
- Top with cilantro.
- Serve with tortillas.