Chicharrones Guisados (Stewed Fried Pork Rinds) Recipe Recipe

Name: Chicharrones Guisados (Stewed Fried Pork Rinds) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons neutral cooking oil such as vegetable or canola; 1 medium onion, chopped medium (about 1 cup); 4 medium cloves of garlic, minced (about 4 teaspoons); 2 teaspoons dried Mexican oregano; 1 teaspoon ground cumin; 1 1/2 pounds tomatillos (8 to 10 small), husks removed, quartered; 3 medium canned or fresh plum tomatoes (such as Roma or San Marzano), cut into quarters; 1 serrano pepper, roughly chopped; 2 canned chipotle pepper in adobo sauce; 1 cup of chopped fresh cilantro leaves and fine stems, plus more to garnish; 1 quart (4 cups) homemade or store-bought low-sodium chicken stock (or water); Kosher salt and freshly ground black pepper; Queso fresco to garnish; Mexican-style crema to garnish (optional); 5 ounces store-bought fried pork rinds (chicharrones)

Servings: persons

2 tablespoons neutral cooking oil such as vegetable or canola
1 medium onion, chopped medium (about 1 cup)
4 medium cloves of garlic, minced (about 4 teaspoons)
2 teaspoons dried Mexican oregano
1 teaspoon ground cumin
1 1/2 pounds tomatillos (8 to 10 small), husks removed, quartered
3 medium canned or fresh plum tomatoes (such as Roma or San Marzano), cut into quarters
1 serrano pepper, roughly chopped
2 canned chipotle pepper in adobo sauce
1 cup of chopped fresh cilantro leaves and fine stems, plus more to garnish
1 quart (4 cups) homemade or store-bought low-sodium chicken stock (or water)
Kosher salt and freshly ground black pepper
Queso fresco to garnish
Mexican-style crema to garnish (optional)
5 ounces store-bought fried pork rinds (chicharrones)

1
Heat oil in a medium pot over medium-high heat until shimmering. Add onions and cook, stirring occasionally, until onions are starting to brown, about 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add oregano and cumin and cook, stirring constantly, until fragrant, about 30 seconds. Add tomatillos, tomatoes, serrano pepper, and chipotle pepper. Scrape up any browned bits from bottom of pan and reduce heat to medium. Continue to cook, stirring occasionally, until tomatillos and tomatoes are softened and their juices have reduced to a thick sauce-like consistency. Add 2 cups chicken stock (or water), bring to a simmer, and simmer for 5 minutes. Remove from heat.
2
Transfer mixture to a food processor. Add cilantro and process until mostly smooth, with an oatmeal-like consistency. Season to taste with salt and pepper.
3
Return the pureed sauce back to the pot. Add chicharrones and bring sauce to a simmer. Simmer until the chicharrones are tender, 10 to 15 minutes, adding additional stock or water as necessary to adjust the consistency of the liquid. Serve with choice of garnishes and staple (such as tortillas, rice, or sopes).

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons neutral cooking oil such as vegetable or canola, 1 medium onion, chopped medium (about 1 cup), 4 medium cloves of garlic, minced (about 4 teaspoons), 2 teaspoons dried Mexican oregano, and more.

Yes, Chicharrones Guisados (Stewed Fried Pork Rinds) Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicharrones Guisados (Stewed Fried Pork Rinds) Recipe

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