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Chicharrón en Salsa Verde is so tasty and ready in minutes.
Dinner should not be hard, and this, my friends, is one of the easiest recipes ever!
It’s a traditional Mexican dish made up of pork rinds (or pork skin) drenched in a savory salsa verde.
My favorite way of serving this dish is stuffed inside gorditas, but with plenty of warm corn tortillas next to frijoles de la olla is just as good.
- Pork Chicharron – Look for pork rinds that have been recently dried, or they will soak up all the liquid.
- Salsa Verde – Yes, you can use store-bought salsa verde.
- Olive Oil – Avocado oil or vegetable oil work as well.
- Diced Jalapeno – if you like it spicier, use chiles serranos or 2 jalapeno peppers.
- Chopped Cilantro for a touch of freshness.
- Water – Swap out for vegetable broth or chicken broth for more depth of flavor.
Queso fresco, queso cotija cheese, crema mexicana
I do NOT advise buying the kind from the liquor store or hanging at the checkout stand.
Those are loaded with preservatives and will become mush when cooked.
They are easily found at a Mexican market or ask your local butcher. If you can’t find any, you can buy it HERE.
Break them into smaller pieces and set aside until ready to use. Sometimes, you’ll see them labeled as “pork cracklings.”
- Heat up oil over medium-high heat.
- Add the green salsa.
- Cook and reduce the temperature to medium heat.
- Add the pork rinds and jalapeno.
Make the salsa verde ahead of time so you won’t spend hours in front of the stove.
Use a heavy large saucepan to fit all the chicharron pieces and plenty of salsa.
Here, we are using salsa verde, but try it with salsa roja (red tomato sauce) as in Chicharron en Salsa Roja.
- Mix everything together.
- Add the 2 cups of water, or chicken broth.
- Lastly add the cilantro and serve.
Once the chicharrones (or pig skin) are soft, the dish is ready to serve.
To make it saucier, add more of the tomatillo salsa and more chicken broth. Be sure to add additional salt when adjusting.
Want to take this up a notch? Try this recipe with Pork Belly.
Note: If you are using older, drier pork rinds, you’ll need to use more broth and sauce. It is supposed to be saucy.
You’re going to love this Chicharron en Salsa Verde recipe. It’s easy, ready in minutes, and perfect for busy weeknights.
Serve in a deep plate to catch all the sauce. Don’t forget the tortillas. Buen Provecho.
HUNGRY FOR MORE?
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Chicharrón en Salsa Verde
- 2 lbs pork rinds chicharrones
- 1 tablespoon olive oil
- 6 cups salsa verde
- 1 jalapeño finely diced
- 1 cup water (or chicken broth)
- 1 bunch fresh cilantro chopped
- 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 and jalapeno.
- Mix well.
- Lower the heat.
- Cover and let simmer for 10 minutes, or until pork rinds are soft.
- Add the water and stir to combine.
- Top with cilantro.
- Serve right away.
This looks so interesting! I’ve never had pork rinds before. I’m definitely going to have to try this!
You will love them. They make a great snack just as is.
What a unique recipe! I love that your Chicharron En Salsa Verde looks absolutely delicious and seems quick and easy to prepare. Perfect for a quick and tasty dinner! Thank you for including such lovely photos.
Thank you. It’s a Mexican classic. 🙂
Such a fun snack and appetizer! Chicharrons are so good, love the addition of salsa verde
Totally agree. Easy too!
I never knew you could cook chicharrones like this! I love salsa verde, so I’m sure I would love this 🙂