Mexican Chicharrón en Salsa Verde is a classic Mexican comfort food made with crispy pork rinds gently simmered in a bright, tangy salsa verde made from tomatillos, serrano peppers, onion, garlic, and fresh cilantro. The chicharrón absorbs the flavorful green sauce while keeping a deliciously rich and savory taste.

This easy Mexican recipe is perfect for a hearty family lunch or dinner. Serve it with warm corn tortillas, Mexican rice, refried beans, and fresh avocado for a comforting traditional-style meal.

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Servings: 4 people

Difficulty: Easy

Why You'll Love This Recipe

• Classic Mexican comfort food.
• Bright and tangy homemade salsa verde.
• Rich, savory chicharrón.
• Quick and easy to prepare.
• Perfect with warm tortillas.
• Uses simple Mexican ingredients.

How to Make

1. Prepare the Salsa Verde

Remove the husks from the tomatillos and rinse them well. Place tomatillos, serrano peppers, onion, and garlic in a saucepan and cover with water.

Simmer for 7–8 minutes until the tomatillos become tender and change to a lighter green color.

2. Blend the Salsa

Drain the vegetables and transfer them to a blender. Add fresh cilantro and salt. Blend until smooth, adding a small amount of water if necessary.

3. Cook the Salsa

Heat vegetable oil in a large skillet over medium heat. Pour in the salsa verde carefully and simmer for 5–7 minutes until slightly thickened and flavorful.

4. Add the Chicharrón

Break the chicharrón into medium-sized pieces and add them to the simmering salsa.

5. Simmer

Cook for 3–5 minutes, gently stirring, until the chicharrón softens slightly and absorbs the salsa.

6. Serve

Serve immediately with warm corn tortillas, fresh cilantro, avocado, and Mexican rice or refried beans.

Tips

• Choose fresh, crispy chicharrón for the best flavor.
• Don't simmer the pork rinds too long or they can become overly soft.
• Adjust the serrano peppers to control the heat.
• Taste the salsa before adding the chicharrón and adjust the salt.
• Serve immediately for the best balance of crisp and tender texture.

Variations

Chicharrón en Salsa Roja

Replace the tomatillos with tomatoes and use dried red chiles for a rich red sauce.

Spicy Chicharrón

Add extra serrano peppers or a few árbol chiles to the salsa verde.

Chicharrón with Potatoes

Add cooked diced potatoes to make the dish more substantial.

Creamy Salsa Verde

Stir in a small amount of Mexican crema for a creamy variation.

What to Serve

• Warm corn tortillas
• Mexican rice
• Refried beans
• Fresh avocado
• Pickled onions
• Fresh cilantro
• Mexican salsa
• Lime wedges

Storage

Allow leftovers to cool completely and store them in an airtight container in the refrigerator for up to 3 days.

Reheat gently in a skillet over medium-low heat until warmed through.

Freezing

Freezing is not recommended because the chicharrón can develop an unpleasant texture after thawing.

For the best results, prepare the salsa verde ahead and add fresh chicharrón when reheating.