Chicharron en Salsa Verde

This is one of the top favorite dishes my mom cooked.

I moved to the US almost 17 years ago, I used to go visit my mom once a year and every single time she would ask me “what do you want me to cook for you?” I would say please make some Chicharron en salsa verde. She will cook it along with other of my favorites and would have them ready when I got home from the airport. Sitting at the table with my mom, sharing these dishes with some soft and slightly charred tortillas, I could devour several tacos without batting an eye. My mom spoiled me for sure.

This is a dish that you won’t find in restaurants easily, I honestly have not found it listed in any of the places I know. Historically is something you find in taquerias and it´s considered one of the ¨guisados¨ (stews) offered.

This stew became something that always reminded me of mom and home. You can make it as spicy or mild as you wish, I do like mine spicy though. It’s a simple dish, with few ingredients that yield so much flavor at the end.
The salsa verde cooks in with some lightly caramelized onions that add some sweet notes to contrast the spicy fresh jalapeños in the mix. The chicharrones soak up the brightness of the green salsa and turn into this crispy gone chewy delight.

I like to serve my Chicharron en salsa verde along with some re fried beans. Get your corn tortillas ready and warm, you can add some beans to it and top it with the stew. Trust me, you won’t be disappointed.

Chicharron en salsa Verde

0.5 kg Pork Rinds
1 kg Tomatillos
4 Serrano chiles / fresh jalapeños
1 bunch of cilantro
1 white onion
olive oil
Salt

Remove the husks and rinse the tomatillos, cut them in half or quarter them. Rinse the chiles and cut off the stems. (If you are going for a spicy version add all 4 chiles, you can add only 2 or 1 depending how mild you want it) Rinse the cilantro and cut off the bottom stems.
Place the tomatillos, chiles and cilantro in a large blender, add a cup of water and half a tablespoon of salt. Blend completely and set aside.
Cut the onion in thin slices.
Place a deep pot on the stove, add 1/8 cup of olive oil. Turn the stove heat to medium and sautee the onions until transparent and edges begin to caramelize.
Place the chicharron in the pot with the onions and fry for a couple of minutes, stirring. Try not to break them much.
Pour the salsa into the pot and mix everything softly. Reduce the heat to medium low and let it simmer for 20 min. uncovered. Stir every so often until the stew has thickened, check the salt level, add some more to taste.

Serve along re fried beans and warm tortillas.

Buen Provecho!

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