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Chicharrones En Salsa Verde

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Ingredients

Adjust Servings:
2 lbs pork rinds chicharrones
1 lb tomatillo
3 - 4 jalapenos
1/2 onion
1/2 bunch fresh cilantro
1 tablespoon garlic salt
1 tablespoon chicken bouillon granule

Nutritional information

1293.7
Calories
653 g
Calories From Fat
72.6 g
Total Fat
26.1 g
Saturated Fat
216 mg
Cholesterol
4492.1 mg
Sodium
10.8 g
Carbs
3 g
Dietary Fiber
5.8 g
Sugars
141.3 g
Protein
372 g
Serving Size

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Chicharrones En Salsa Verde

Features:
    Cuisine:

    Just wanted to add that the salsa you get out of this recipe is delicious on its own. The salsa with the Chicharrones were delicious! Reminded me of growing up in East LA in the 80s.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chicharrones En Salsa Verde, This is a typical plate at my house, my DH loves it. It is basically pork rinds, in a tomatillo sauce. Started making my own salsa, since the canned ones that I bought, weren’t that good. This is how my Mom would make it, back home. If you don’t have a “Carniceria” store, specialized in meat cuts, buy the kind of pork rinds in a packet/bag., Just wanted to add that the salsa you get out of this recipe is delicious on its own. The salsa with the Chicharrones were delicious! Reminded me of growing up in East LA in the 80s., Great recipe!!! There’s a local Hispanic market that sells fresh chicharrones near my home. Easy even for a gringo! I served with seasoned pinto beans. Everyone loved it! Thanks!!!!


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    Steps

    1
    Done

    To Make the Salsa, Boil the Tomatillos Without the Papery Husk, and Jalapenos, Until the Jalapenos Change Color. Put All the Tomatillos, and Jalapenos in a Blender, Add Some of the Water That Was Used to Boil Them. Add the Onion Coarsely Chopped, Along With the Cilantro, Garlic Salt and Bouillon.

    2
    Done

    to Prevent Minor Burns, Either Use a Clean Washcloth Instead of the Top of the Blender to Cover, or If Your Blender Top Has the Little Attachment You Can Remove, Remove It Before You Blend the Hot Ingredients. Blend Everything.

    3
    Done

    Chop the Chicharrones to Bite Size, and Reserve.

    4
    Done

    Heat Up Some Oil in a Large Skillet, Add the Salsa, and Bring It to a Boil, Before Adding the Chicharrones.

    5
    Done

    Let Everything Simmer For Some 15 Minutes Before Serving.

    6
    Done

    Serve Hot, With Refried Beans and Flour Tortillas.

    Avatar Of Jordane Butler

    Jordane Butler

    Meat maestro known for his perfectly cooked and seasoned dishes. Specializing in Trini and West Indian cuisine. Caters in lower Manhattan.

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