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!
- 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
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.
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.
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.
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