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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.
Table of Contents
- 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
- 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.
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.