Chicharrón En Salsa Verde

Chicharrón En Salsa Verde


In the last month I have prepared, devoured and enjoyed chicharrón en salsa verde three times with my hubby- mi cariño .  I have been blessed to have him home on vacation for an entire month.  So to say this Christmas season was the best is putting it mildly, it has been a BLAST! 

My girls have had the pleasure of his company in everything from making snowflakes, baking, building a gingerbread house, wrapping presents and long trips to the park.  I, on the other hand have him completely to myself the entire evening and early into the morning. You see for the last two weeks not once have we gone to bed before 6am.  I know it’s crazy, totally irresponsible and draining (really draining), but we are loving it.



Once we spent the entire night watching mob movies, the next evening we spent countless hours online shopping and we even organized my pantry.  I’m really dreading the end of his vacation.  I seem to have developed a serious crush on this guy and he knows it! We laugh as we climb into bed realizing hell we’re old and these kind of nights are quickly going to bite us in the nalgas.  And they do.  Every following morning.

Strong coffee and substance is what we crave and chicharrónes keep coming to the rescue.  And we all know salsa verde isn’t the same without refried beans.  Hearty, spicy and mi cariño.  Perfect Holiday! Enjoy!



Chicharrón are fried pig skin nothing like bagged pork rinds, which will quickly soften and dissolve in the salsa verde.  Fresh chicharrón made at your local butcher is the best for this recipe, but you can also find it pre-packaged.      



Chicharrón En Salsa Verde

Yield: 4-6 servings


  • 1 pound tomatillos, husked and washed
  • 1 serrano chile
  • 1 medium onion cut in half
  • 2 cloves of garlic, skin on
  • 2 bunches cilantro, stems and leaves
  • 2 teaspoons salt
  • 2 tablespoons vegetable oil
  • 1/2 pound chicharrones


  1. Place the tomatillos, jalapenos, onion and garlic on a baking sheet.
  2. Place under broiler, until charred. 5 to 7 minutes.
  3. Be sure to watch the garlic, it will char quickly.
  4. Allow to cool, remove skin from garlic and place with remaining ingredients into a blender along with cilantro and salt.
  5. Puree until smooth.
  6. This can be made the day ahead.
  7. Allow to cool and store in fridge.
  8. When ready to make heat oil in a large skillet over medium heat.
  9. Add the salsa verde, reduce heat and cook for about 5 minutes allowing flavors to blend.
  10. Add the chicharron and stir to combine.
  11. Remove from heat and serve.



  1. says

    You are so right! Chicharrónes are NOT the bagged pork rinds! :) We get ours at a local Mexican market and they are SO GOOD! What a fantastic recipe! I’ve dipped the chicharrónes in salsa, but have never tossed them with it. What a great salsa verde and a great idea! Thanks for sharing your life with your hubby while he’s on vacation. It’s sounds like you two are perfect for each other.
    mjskit recently posted..Green Beans and PersimmonsMy Profile

  2. says

    This post melted my heart…I loved reading about your sweet family. What does your husband do again? And thank you for sharing yet another delectable meal. I’m exhausted after my first day back from vacation, but happy to be reading your words and seeing your eats! I hope you are doing well, my friend.
    Monet recently posted..Portuguese Egg TartsMy Profile

  3. says

    Aaaaaawwwww! This post totally put a smile on my face since I could feel the one on yours. Sounds like a blast…although I would have collapsed long ago staying up that late…early…late…whatever for so long ;). Mmmm, your chicharrones look awesome, I know the hubs would LOVE them. Happy 2012, mi amiga!
    Heather @girlichef recently posted..Dulce de Frijol {Bean Candy}My Profile


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