Chicarron En Salsa De Tomate Pork Rind In A Tomato Sauce Recipes

CHICHARRON EN SALSA VERDE

Chicharron En Salsa Verde image

Mexican traditional dish, crunchy pork skin in hot green sauce. Don't forget your tortillas for your tacos.

Provided by Salvador Vilchis

Categories Pork

Time 1h

Yield 30 tacos, 6 serving(s)

Number Of Ingredients 9

Ingredients

500 g crispy fried pork skins
500 g tomatillos
1 cup chicken stock
8 serrano peppers
1 garlic clove
1/2 teaspoon salt
1/2 onion
2 cilantro stems
2 tablespoons cooking oil

Steps:

Grill tomatillos and serrano chiles.
In a food processor, blend tomatillos, chicken broth, garlic, peppers, salt, onions and half of the cilantro.
In a deep sauce pan, heat the oil and cook the sauce for 15 - 20 minutes.
In the meantime break the pork chicharron (crispy fried pork skin) down to medium sized pieces (1 - 2 inches) and add to the sauce when cooked.
Cook for an additional 5 - 10 minutes. The sauce should be thick but also still runny, so you may need to add some water or chicken stock.
Before serving sprinkle remaining chopped cilantro.
Enjoy your tacos!

Nutrition Facts : Calories 542.5, Fat 32, SaturatedFat 10.3, Cholesterol 80.4, Sodium 1784.7, Carbohydrate 7.9, Fiber 2, Sugar 4.6, Protein 53.1

CHICHARRONES EN SALSA VERDE

Chicharrones En Salsa Verde image

This is a typical plate at my house, my DH loves it. It is basically pork rinds, in a tomatillo sauce. Started making my own salsa, since the canned ones that I bought, weren't that good. This is how my Mom would make it, back home. If you don't have a "Carniceria" (store, specialized in meat cuts), buy the kind of pork rinds in a packet/bag.

Provided by La Marz

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs pork rinds (chicharrones)
1 lb tomatillo
3 -4 jalapenos
1/2 onion
1/2 bunch fresh cilantro
1 tablespoon garlic salt
1 tablespoon chicken bouillon granule

Steps:

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.
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.
Chop the chicharrones to bite size, and reserve.
Heat up some oil in a large skillet, add the salsa, and bring it to a boil, before adding the chicharrones.
Let everything simmer for some 15 minutes before serving.
Serve hot, with refried beans and flour tortillas.

CHICARRON EN SALSA DE TOMATE/ PORK RIND IN A TOMATO SAUCE

Chicarron en salsa de tomate/ Pork rind in a tomato sauce image

This takes a little while folks so plan accordingly. If you like pork rinds, mild or spicy, I think you'll like these. They are great for any meal- breakfast, dinner, or supper. I like to serve this with gently refried beans, an overeasy egg,(if it's for breakfast; rice if it's for dinner or supper) and a slice or two of ripe avocado. Let me know how you serve them.

Provided by Diana Cavazos @IAgardener55

Categories Other Breakfast

Number Of Ingredients 7

Ingredients

1 tablespoon(s) olive oil
2-3 medium fresh jalapenos- seeded, and diced
1/4 large white onion- sliced
1 can(s) 28 oz. diced tomatoes with juice
1/2 pound(s) chicharrones con puerco (pork rind with meat)
1 cup(s) water, as needed
- salt to taste

Steps:

Start by slicing onion, seeding and dicing jalapenos, and opening can of diced tomatoes.
Break chicharron into 3x3" pieces, of whatever size you like.
In heavy frying pan, heat oil over medium heat. Add onion and jalapenos, and cook until onions start to turn tranlucent.
Add tomatoes, stirring to mix. Cover. Allow to simmer 10-15 minutes.
Using an immersion blender, blend tomato mixture until lumpy. If no immersion blender, carefully add to regular blender in small batches. Be careful not to get splashed and burned.
Add chicharron and stir to cover completely. Cover pan, reduce heat to medium-low, and simmer until meat is softened, adding water as needed. (Those pieces without any meat will soften much faster than those with meat. Feel free to serve the latter to anyone who doesn't care for the meat, or just can't wait to eat!!!)
I serve these with gently refried beans, rice, and a couple of avocado slices. Try an egg over easy with this for breakfast!! Yum.

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