• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Chicharron En Salsa Verde (Fried Pigskin in Green Sauce)

  • Recipe Submitted by on

Category: Pork, Mexican

 Ingredients List

  • Jim Vorheis
  • 1 1/2 lb Tomatillos
  • 4 Chilies serranos (to taste)
  • -(up To 5)
  • 1 Garlic clove, peeled and
  • -roughly chopped
  • 1/4 c Loosely packed, roughly
  • -chopped cilantro
  • 2 tb Lard or safflower oil
  • 3 tb Finely chopped white onion
  • Sea salt to taste
  • 6 oz Chicharron, broken into
  • -squares abut 1 1/2 inches


Remove the husks from the tomate verde and rinse will. Put into a saucepan
with the fresh chilies, cover with water, and bring to a simmer. Continue
simmering until soft but not falling apart, about 10 minutes. Drain the
tomate verde and transfer with the chilies and 1/4 cup of the cooking water
to a blender. Add the garlic and cilantro and blend until smooth. Heat the
lard in a frying pan, add the onion, and fry gently, without browning, for
1 minute. Add the blended sauce and fry over high heat, stirring from time
to time, until reduced and thickened - about 7 minutes. Add salt to taste
and the pieces of chicharron and continue cooking over medium heat until
the chicharron is just soft - about 5 minutes, depending on thickness and
quality. Serve with corn tortillas and a dollop of frijoles refritos. The
Art of Mexican Cooking From the collection of Jim Vorheis

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