This was my mom’s quick version of chicharrones. With a family of 10, she found this to be a quick, easy and tasty way to prepare them. By the way,
my mom’s original recipe called for real pork rinds from the
carnicería mexicana (Mexican butcher), but unfortunately, I live in an area where they are not available to me. If you can, by all means do … just simmer them for a few minutes in the salsa, so they soften slightly. Mexican bolillos go great with chicharrones too! Yum-yum!
I like my salsa verde extra spicy, added extra jalapenos and Fresno chile peppers!
1 small white onion, sliced thin
3 oz. bag of chicharrones (pork rinds), broken into bite-size pieces
2 tablespoons olive oil
½ cup queso fresco, crumbled
For the Salsa Verde:
1½ pounds tomatillos, quartered
2 serrano peppers, cut into thirds
2 chile de arbol
1 small white onion, quartered
1 clove garlic, chopped
Juice of 1 Key lime
1½ teaspoon salt
1. In a microwave-safe container, add the tomatillos, cover with paper towel and cook for 7 to 8 minutes. Remove from microwave and let cool slightly.
2. In a medium saute pan, add the onions, chile serrano and chile de arbol. Drizzle with a little oil, heat to medium heat and cook until they start to brown and caramelize. The chile de arbol will toast a lot faster, so it will have to be removed sooner, or it will burn. Remove onions and chile from heat, let cool slightly.
3. Transfer the tomatillos, chile and onions to the blender, add the garlic, lime juice and about 1½ teaspoons of salt, blend until smooth, taste for salt. At this time you want to start warming your tortillas to serve with the chicharrones.
4. To make chicharrones in salsa, add 2 tablespoons of oil to large saute pan, heat to medium heat. Add the onions and cook for 3 to 4 minutes. Add the salsa verde from the blender to the onions, lower the heat and simmer for a few minutes. Add the broken chicharrones and fold into the salsa. Serve with a little sprinkle of queso fresco and warm corn tortillas.