Mexico Chicharrón en Salsa Verde
Many Mexican dishes show patriotism by displaying one or more of the three colors of the Mexican flag: red, green, and white. This dish, for example, can be made with salsa verde (green salsa) or salsa roja (red salsa). Chicharrón, pork rind, is used in many Latin American cuisines. But Mexico stands out for being one of the world’s largest producers and consumers of pork rind. Mostly, it is eaten fried and can be part of any meal or even a snack bought at street stands.
Recipe Servings: 6
Ingredients
- 1 lb (450 g) tomatillos, husked and washed
- 4 large jalapeño peppers, stemmed
- ½ cup (120 ml) cold water
- ½ medium onion
- 1 clove garlic, coarsely chopped
- 2 bunches cilantro, stems and leaves
- 2 tsp (10 ml) salt
- 2 tsp (10 ml) lard or vegetable oil
- ½ lb (226 g) chicharrón (fried pork rind), broken into ½-in (1-cm) squares
- 10 radishes, trimmed and thinly sliced
- ½ small red onion, very finely diced
- ¼ small head cabbage, shredded
- 2 limes, cut into wedges
- Warm corn tortillas
- Refried pinto beans
- Cooked white rice
Directions
- In a blender or food processor, pureé the tomatillos, jalapenos, and water.
- Add the onion, garlic, cilantro, and salt, and pureé for 2 more minutes until soft.
- In a large skillet over medium-high heat, place the lard. Add the blended mixture.
- Cook for about 7 minutes, stirring occasionally.
- Reduce the heat, add the chicharrón, and cover. Cook for 5 more minutes.
- Check that the chicharrón is soft but not mushy.
- Serve the chicharrón with warm corn tortillas, refried pinto beans, and rice. Top with radishes, onion, and cabbage, and garnish with lime wedges.
Notes
A soup called chicharrón con chile and a pork rind sauce called salsa de chicharrón are usually served as appetizers. The chicharrón sold on the streets is usually accompanied by hot sauce and lime juice. It can also be a filling for tacos.
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