Chicharrón en Salsa Roja (Pork Cracklings in Mexican Red Salsa)

A white bowl filled with reddish-orange stew topped with chopped cilantro, placed on a marble surface beside corn tortillas and a sprig of fresh cilantro, reminiscent of the vibrant flavors found in Chicharrones en Salsa Roja.

4.91 from 11 votes

Chicharrón en Salsa Roja (Pork Cracklings in Mexican Red Salsa)

This traditional Chicharrón en Salsa Roja recipe features tender pork cracklings cooked in a flavorful roasted tomato salsa. Perfect for a quick Mexican meal.

Prep Time5

Cook Time15

Total Time20

Course: Dinner, Lunch

Cuisine: Mexican

Servings:

Calories: 825kcal

Author: Maggie Unzueta

Ingredients

4 tomatoes
2 jalapeño divided
¼ onion
1 garlic clove
1 cup water
½ teaspoon salt
pinch ground cumin
1 tablespoon olive oil
2 lbs pork rinds chicharrones (or pork cracklings)
1 cup chicken broth
cilantro chopped

Instructions

Heat up a hot griddle.
Add the tomatoes. After 1 minute, add 1 jalapeño.
After 1 minute, add the onion.
Keep turning until the skins are black.
Lastly, add the garlic clove. Char lightly.
Once the skin on the tomatoes, onion, garlic, jalapeno are black, remove from the griddle.
Place the tomatoes, jalapeno, onion, garlic, and 1 cup water into the blender.
Also add the salt and cumin to the blender.
Blend until smooth.
(You can skip all the steps above if using store bought red salsa).
In a large skillet, heat up olive oil over medium heat.
Add the tomato sauce slowly, or it will splatter.
Finely dice the other jalapeño and add to the skillet.
Cook for 2 minutes.
Then add the pork cracklings and chicken broth.
Give everything a good stir.
Cook for 4-5 minutes, until the pork crackling is soft.
Top with chopped cilantro.
Serve with corn tortillas and extra salsa.
Enjoy!

Video

Notes

You can also use store-bought salsa. To use, add an additional 1 cup of broth to make it saucier.

If you are using extra dry pork cracklings, it can take longer to soften up. Use 2 cups of broth instead of 1.

Nutrition