Chicharron En Salsa Verde ( Fried Pork Rind In Green Sauce )

Chicharron En Chile Verde

Serves 4


  • 1 1/2 Lbs. Tomatillos, husked and rinsed

  • 3-4 Serrano Peppers

  • 1/3 C. Fresh Cilantro, chopped

  • 2 Garlic Cloves, peeled and chopped

  • 3 Tbsp. White Onion, finely chopped

  • 2 Tbsp. Avocado Oil

  • 1/2 Lb. Chicharon Con Carne, cut into 2 inch pieces

  • Sea Salt, to taste


  1. In a medium saucepan combine the tomatillos with the serranos, cover with water. Bring to a boil, lower heat and cook for 10 minutes.

  2. Transfer the cooked tomatillos and serranos to your blender with 1/4 cup of the cooking liquid, cilantro and garlic cloves. Blend until smooth and season to taste.

  3. In a large frying pan add the 2 tablespoons of oil, over medium heat. Follow by adding the onions and sauté for 2 minutes. Add the green sauce and cook for 8-10 minutes, stirring occasionally. After the sauce has thicken, taste and season to taste.

  4. Add the chicharron to the pan and coat with sauce. Continue to cook until the chicharron is just soft about 5 minutes. This depends on the actually chicharron and the thickness.

  5. Serve with refried beans and corn tortillas. Enjoy!


  • I prefer “chicharron con carne” but you can you use something thinner if you like. The only thing you will have to adjust is the time cooked in the sauce.