Recipe by La Marz
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.
Top Review by KatieGLA
This reminded me of growing up in West Texas. My husband had never had it and loved it. I changed it up a little instead of pureeing everything I just quartered the tomatillos and onions, and left the jalapenos in a nice big dice. I also sautee'ed the onions, garlic and jalapenos in butter, then added my tomatillos. Let all that cook down a bit, and added about a cup of broth.
- 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
Directions See How It's Made
- 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.