Photograph of the finished Chicharrón en salsa verde

Mexico · Da heo chiên giòn sốt xanh

Chicharrón en salsa verde

35 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Crispy fried pork skin (chicharrón) Crispy fried pork skin (chicharrón) 7.1 oz
  • Photograph of Tomatillos Tomatillos 1.4 lb
  • Photograph of Chilli Chilli 2
  • Photograph of Onion Onion 1.2
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Coriander Coriander 1.1 oz
  • Photograph of Oil Oil 2 ⅔ tbsp
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Tortilla Tortilla 12

Method

  1. 1 Boil tomatillo with fresh chilies, onions, and garlic for 10 minutes until they turn an opaque green color.
  2. 2 Blend everything together with coriander and salt until smooth and creamy.
  3. 3 Heat the cooking oil, pour in the sauce and stir-fry for 5 minutes until the sauce is rich in color and fragrant.
  4. 4 Break the crispy fried pork skin into bite-sized pieces, add them to the sauce, and simmer for 5 minutes until the skin absorbs the sauce and becomes tender.
  5. 5 Serve immediately while the skin is still slightly chewy, and eat with hot tortillas.

With an appliance

  • Oven 35 min

    Instead of boiling, replace step 1: grill the tomatillo, peppers, onions, and garlic on racks in a 220-degree oven for 12 minutes until slightly charred; this will give the sauce a smoky flavor and reduce its harsh acidity.

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