Chicharrones En Salsa Verde Food

CHICHARRON EN SALSA VERDE

Chicharron En Salsa Verde image

Mexican traditional dish, crunchy pork skin in hot green sauce. Don't forget your tortillas for your tacos.

Provided by Salvador Vilchis

Categories Pork

Time 1h

Yield 30 tacos, 6 serving(s)

Number Of Ingredients 9

Ingredients

500 g crispy fried pork skins
500 g tomatillos
1 cup chicken stock
8 serrano peppers
1 garlic clove
1/2 teaspoon salt
1/2 onion
2 cilantro stems
2 tablespoons cooking oil

Steps:

Grill tomatillos and serrano chiles.
In a food processor, blend tomatillos, chicken broth, garlic, peppers, salt, onions and half of the cilantro.
In a deep sauce pan, heat the oil and cook the sauce for 15 - 20 minutes.
In the meantime break the pork chicharron (crispy fried pork skin) down to medium sized pieces (1 - 2 inches) and add to the sauce when cooked.
Cook for an additional 5 - 10 minutes. The sauce should be thick but also still runny, so you may need to add some water or chicken stock.
Before serving sprinkle remaining chopped cilantro.
Enjoy your tacos!

Nutrition Facts : Calories 542.5, Fat 32, SaturatedFat 10.3, Cholesterol 80.4, Sodium 1784.7, Carbohydrate 7.9, Fiber 2, Sugar 4.6, Protein 53.1

CHICHARRON EN SALSA VERDE

Chicharron en Salsa Verde image

You will want cracklins from pork, duck or goose to make this recipe. You can buy them in Latin markets, in Cajun markets and in some specialty markets, but mostly you will make this recipe after rendering some lard or duck fat yourself.

Provided by Hank Shaw

Categories lunch Main Course Snack

Number Of Ingredients 7

Ingredients

1 pound cracklins from pork, duck or goose, cut or broken into bite-sized pieces
1 recipe salsa verde ((see notes))
4 tablespoons chopped cilantro
1/2 cup diced white onions
1/4 cup lime juice
Cotija cheese, crumbled, for garnish
18 corn tortillas

Steps:

Pour your salsa over the cracklins in a pot, cover the pot and bring to a simmer for 20 minutes. You might need to add a little water or stock to keep it from sticking. You want the mixture to be stiff enough to not splooge out of a taco, though. You can cook your cracklins for more than 20 minutes if you want a softer texture.
Heat up your tortillas and make your tacos! Top with cilantro, the onions soaked in the lime juice and cotija cheese.

Nutrition Facts : Calories 589 kcal, Carbohydrate 37 g, Protein 51 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 72 mg, Sodium 1427 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

CHICHARRONES EN SALSA VERDE

Chicharrones En Salsa Verde image

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.

Provided by La Marz

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

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

Steps:

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.
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.
Chop the chicharrones to bite size, and reserve.
Heat up some oil in a large skillet, add the salsa, and bring it to a boil, before adding the chicharrones.
Let everything simmer for some 15 minutes before serving.
Serve hot, with refried beans and flour tortillas.

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Place the tomatillos, jalapenos, and water in a blender or a food processor. Puree just until chunky, then add the onion, garlic, cilantro, and salt and puree for about 2 minutes more, scraping down the sides of the bowl as necessary, until no large chunks remain.
In a large cast iron skillet, heat the lard over medium high heat. Add the blended salsa and cook, stirring occasionally, for about 7 minutes, or until reduced and thickened. Reduce the heat a little and add the Chicharron. Cover, and continue cooking for about 5 minutes more, or until the Chicharron is soft but not mushy (this may take more or less time, depending on the thickness and freshness of the Chicharron). Serve the Chicharron with warm tortillas, refried pinto beans, and rice. Serve the garnishes in small bowls, for sprinkling at the table.

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Puree until smooth. In a medium saucepan, heat the oil over medium heat. Add the pureed three chiles salsa and let simmer for 2 to 3 minutes. Add the chicharrón in pieces and continue cooking for a couple minutes more. Use it as a filling for tacos or quesadillas, or as a topping for sopes or pellizcadas. Tags.
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