Crisp fried pork rind simmered in a green salsa of tomatillos and three chiles until it softens and turns pleasantly chewy — which is the point of the dish. Serve it in tacos or quesadillas, or on sopes.
Untested: I have not cooked this one yet. It is here because the Offal dive needed it, and it is adapted from the source named in the Notes.
Ingredients
- 2 pounds tomatillos, husked and rinsed
- 1 cup cilantro leaves and stems
- 1 poblano chile, stemmed and seeded
- 1 jalapeño, stemmed
- 1 serrano chile, stemmed
- 1 cup chicken broth
- 1 teaspoon kosher salt
- 1 tablespoon oil
- 5 ounces chicharrón (fried pork rind), broken into pieces
Directions
- Boil the tomatillos. Simmer the tomatillos in water until soft and olive-coloured, 8 to 10 minutes. Drain.
- Blend. Blend the tomatillos with the cilantro, the three chiles, broth and salt until smooth.
- Fry the salsa. Heat the oil in a deep skillet over medium-high heat. Pour in the salsa (it will splatter) and simmer 2 to 3 minutes, until it darkens and thickens slightly.
- Add the chicharrón. Stir in the chicharrón and cook a couple of minutes more, until it softens.
- Serve in warm tortillas, quesadillas or sopes.
Notes
Source Adapted from Pati Jinich, “Chicharrón in Three Chiles Salsa.”
The Offal dive on the Food site covers this part in depth.