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A decorative Mexican clay plate filled with chicharron en salsa verde and topped with a green cilantro leaf.
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5 from 33 votes

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!
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Dinner
Cuisine: Mexican
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