Chicharron en Salsa Verde
This recipe was developed and featured on Chicano Eats. The original blog post can be read here.
Makes: 5-6 servings
- 1 1/2 lb tomatillos husks removed, washed under warm water
- 1/2 white onion
- 1 Serrano Chile stem removed (use two if you like it spicy)
- 3 1/2 cups water
- 4 cloves of garlic
- 1/4 cup cilantro
- 4oz Rio Luna Diced Green Chiles
- 1 1/2 tsp Kosher salt (plus more to taste)
- 1/2 tsp groudn cumin
- 1/2 tsp Mexican oregano
- 1/4 tsp cracked black pepper
- 1 lime, juiced
- 1/2 lb Chicharron
- 1/4 lb Chicharron con Carne
- Start by adding the tomatillos, white onion, serrano chile to a large saucepan and cover with water. Turn on the flame to medium and let it come to a boil. Once it reaches a boil, let it simmer for five minutes, then turn off the heat. Use a slotted spoon to transfer the tomatillos, onion, and serrano chile to a blender then add the 3 1/2 cups of water, cloves of garlic, cilantro, diced green chiles, salt, cumin, oregano, black pepper and juice of 1 lime then blend until smooth. Taste for salt and adjust.
- Pour the salsa into 6qt dutch oven and turn the flame to medium. Let the salsa come to a boil, and once it reaches a boil let it cook for 5 minutes. After 5 minutes, add the chicharrones and reduce the flame to medium low. Cover your dutch oven with a lid and let cook for 25-30 minutes, or until the chicharrones have softened and the salsa has thickened. Serve warm with rice and beans.