Chicharrones En Salsa Verde
photo by Matthew N.
- Ready In:
- 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
- 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.
Questions & Replies
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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.
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I LOOOOVE THIS! I actually had a similar green sauce in the fridge and i was looking for something to do with the pork rinds. NICE! Why didn't i think of this... I added Serrano peppers instead of jalapeno in my salsa. That's all we had in the garden right now because i made Texas Lizard Eggs the other day. So tasty!
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