Chicharrón en Salsa Verde
Crispy pork chicharrón simmered briefly in tangy tomatillo salsa until tender-crisp.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chopped.com.
Cooking tools:
- Blender
- Saucepan
- Skillet
- Colander
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Mixing bowl
Ingredients
- 1 1/2 pounds tomatillos, husked and rinsed
- 2 serrano peppers
- 1/2 white onion, roughly chopped
- 2 cloves garlic
- 1/2 cup fresh cilantro, loosely packed
- 1 cup chicken broth
- 2 tablespoons vegetable oil
- 1 pound pork chicharrón (fried pork rinds), broken into 2-inch pieces
- 1 salt, to taste
- 8 corn tortillas, warmed, for serving
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