Chicharrones En Salsa Verde – a delicious recipe with pork, tomatillo, onion, fresh cilantro, garlic salt, chicken bouillon granule. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
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.
2
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.
3
Chop the chicharrones to bite size, and reserve.
4
Heat up some oil in a large skillet, add the salsa, and bring it to a boil, before adding the chicharrones.
5
Let everything simmer for some 15 minutes before serving.
6
Serve hot, with refried beans and flour tortillas.
569
kcal
Calories
32
g
Fat
3
g
Carbs
63
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 lbs pork rinds (chicharrones), 1 lb tomatillo, 3 -4 jalapenos, 1/2 onion, and more.
Yes, Chicharrones En Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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