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MAMA RITA’S RECIPE COLLECTION

Chicharrón in Green Salsa

Chicharrón con salsa verde

Crisp pork crackling softens into a tangy tomatillo sauce for a quick tortilla filling.

From the family’s collected recipes · English home-kitchen adaptation

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Yield
4 servings
Preparation
15 minutes
Cooking / elapsed time
20 minutes

Ingredients

  • 250 g (9 oz) cooked, crisp pork chicharrón, broken into bite-size pieces
  • 750 g (1⅔ lb) tomatillos, husked and rinsed
  • 2 jalapeños, or to taste
  • 2 garlic cloves
  • ¼ cup cilantro leaves
  • 1 tablespoon neutral oil
  • ½–1 cup water or unsalted broth, as needed
  • Salt and black pepper to taste; start with no added salt if crackling is salty

Method

  1. Cook and blend the salsa.

    Simmer tomatillos and jalapeños in water until just softened, 8–10 minutes. Drain and blend with garlic, cilantro, and ½ cup fresh water or broth.

  2. Fry the sauce.

    Heat oil in a deep skillet, carefully pour in the salsa, and simmer 8–10 minutes, stirring occasionally.

  3. Soften the crackling.

    Add chicharrón and simmer gently 5–10 minutes until as tender as you like. Add more liquid a little at a time as it absorbs sauce. Taste before adding salt; finish with pepper and serve immediately in tortillas.

Kitchen notes

Buy the right ingredient

Use fully cooked pork crackling. This is not a method for cooking raw pork skin. Different chicharrones absorb different amounts of sauce.

For cooked dishes, cool promptly and follow the storage and reheating guide. Follow the shorter storage directions above where given.