Chicharrón en Salsa Verde

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

• 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

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

• 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.

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!

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

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