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.
- 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
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Place the tomatillos, jalapenos, onion and garlic on a baking sheet.
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Place under broiler, until charred. 5 to 7 minutes.
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Be sure to watch the garlic, it will char quickly.
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Allow to cool, remove skin from garlic and place with remaining ingredients into a blender along with cilantro and salt.
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Puree until smooth.
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This can be made the day ahead.
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Allow to cool and store in fridge.
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When ready to make heat oil in a large skillet over medium heat.
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Add the salsa verde, reduce heat and cook for about 5 minutes allowing flavors to blend.
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Add the chicharron and stir to combine.
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Remove from heat and serve.
I’ve never had chicharrones before; I am pinning this to make sometime in the future!
isn’t it just great? chicharron en salsa verde is so delicious I could eat it everyday, you should try it in salsa roja
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.
Bonnie this is such a sweet post:) I love it! Gosh I haven’t eaten chicaron in like 10 years, can’t believe that. You are really enticing me to make it for the first time. The photos are muy lindas too 🙂
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.
I can feel the love in your home. Its great to have time with our hubby’s — Its very important! So glad you had that time together watching movies, shopping, and eating delicious food. May you have a blessed New Year!
Fantastic recipe. Looks so delicious and appetising!!
Cheers and hope you have a fantastic 2012,
Lia.
Aww I think you guys are SO cute! I hope my future husband and i fall in love again while organizing my pantry. Too cute.
That salsa verde sounds like the perfect dip for the chicharrones!
i was fortunate enough to have homemade, hot-off-the-presses chicharron once before, and the bagged kind can’t hold a candle to them. this is lovely, vianney–thanks for sharing, and i’m glad you had a swell holiday. 🙂
What a meal! So wonderful that you hubby can spend extra time around the holidays 🙂
Happy 2012 my friend!
So happy for you and your family, amiga! Your chicharron en salsa verde looks delicious! (My hubby had the same thing for breakfast at my suegra’s this morning.)
I don’t know how you’re doing it but it sounds like you’re having a wonderful time! I’ve never had chicharrones before. The dish looks wonderful! Happy New Year!
Sounds like you had such a wonderful time with your carino.
Hubby starts work tomorrow, i kinda hate it. Loved having him around all day.
Happy new year my sweet friend!
Sounds like a wonderful Christmas! 🙂
Happy New Year, Vianney!
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!
oh my goodness, I have never heard of this one but I know I would devour a plate of this quickly… so glad for you two and hope your family the best in 2012 … have a blessed new year
Oh this is a dish to start off the new year right. My husband would be thrilled. Seriously making it this week!Hope you had a great christmas and here is to a wonderful new year
I am so glad that you had a great holiday season with your husband and the family.
The chicharron looks divine!
I hope ya’ll had a great New Year! I just got the homesick Texan cookbook and made the pinto beans last night— YUM!
OMG, that must be terribly scrumptious! I am a sucky forfried/roasted pig skin.
Happy New Year!
Cheers,
Rosa