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    Home » Recipes » Pork » Chicharrón en Salsa Verde

    Chicharrón en Salsa Verde

    Last Updated November 9, 2022. Originally Posted September 8, 2022 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    You can’t go wrong with Chicharrón en Salsa Verde. It features pork rinds drenched in a delicious tomatillo sauce and ready in less than 30 minutes. Quick, easy, and loaded with authentic Mexican flavors!
    Jump to Recipe Print Recipe
    A decorative Mexican clay plate filled with chicharron en salsa verde and topped with a green cilantro leaf.

    A decorative Mexican clay plate filled with chicharron en salsa verde and topped with a green cilantro leaf.

    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. 

    Ingredients

    The ingredients needed to make chicharron en salsa verde labeled and sitting on a wooden surface.

    • 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. 

    Optional toppings: 

    Queso fresco, queso cotija cheese, crema mexicana 

    Pork Rinds

    Pork rinds broken into small pieces and sitting in a glass bowl.

    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.”

    Instructions

    Several pictures combined together showing how to make pork rinds in tomatillo green sauce.

    • 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.

    Several pictures combined together showing how to cook the pork rinds in the sauce.

    • 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.

    A Mexican clay plate filled with chicharron en salsa verde.

    Sides:

    Refried beans

    Mexican Rice

    Ensalada de Nopales

    Ejotes a la Mexicana

    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.

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    Did you make this recipe? Please rate the recipe below!

    A decorative Mexican clay plate filled with chicharron en salsa verde and topped with a green cilantro leaf.

    Chicharrón en Salsa Verde

    You can’t go wrong with Chicharrón en Salsa Verde. It features pork rinds drenched in a delicious tomatillo sauce and ready in less than 30 minutes. Quick, easy, and loaded with authentic Mexican flavors!
    5 from 33 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 5 minutes
    Cook Time: 12 minutes
    Total Time: 17 minutes
    Servings: 10
    Calories: 546kcal
    Author: Maggie Unzueta

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    For a saucier dish, add more broth or water. Serve right away. 
    If you are using dried or older pork skins, you'll need more broth and add salt to taste. 

    Nutrition

    Calories: 546kcal | Carbohydrates: 9g | Protein: 8g | Fat: 26g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Cholesterol: 65mg | Sodium: 1005mg | Potassium: 178mg | Fiber: 0.04g | Sugar: 2g | Vitamin A: 872IU | Vitamin C: 7mg | Calcium: 5mg | Iron: 0.5mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Lunch Recipes, Mexican, Pork, Recipes

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Tasia b

      June 29, 2017 at 9:55 am

      This looks so interesting! I’ve never had pork rinds before. I’m definitely going to have to try this!

      Reply
      • Maggie Unzueta

        July 3, 2017 at 11:28 am

        You will love them. They make a great snack just as is.

        Reply
    2. Denay DeGuzman

      June 29, 2017 at 11:59 pm

      5 stars
      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.

      Reply
      • Maggie Unzueta

        July 3, 2017 at 11:28 am

        Thank you. It’s a Mexican classic. 🙂

        Reply
    3. Madeline Hall

      June 30, 2017 at 8:48 am

      Such a fun snack and appetizer! Chicharrons are so good, love the addition of salsa verde

      Reply
      • Maggie Unzueta

        July 3, 2017 at 11:27 am

        Totally agree. Easy too!

        Reply
    4. Caitlin

      July 3, 2017 at 4:51 pm

      I never knew you could cook chicharrones like this! I love salsa verde, so I’m sure I would love this 🙂

      Reply

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