Mexican Pork Rinds in Tomatillo Sauce

Ingredients

• 1 lb pork chicharrón (fried pork skin), torn into bite-sized pieces
• 1.5 lb fresh tomatillos, husked and rinsed
• 3 whole fresh serrano chiles
• ½ whole medium white onion
• 3 whole garlic cloves
• ½ cup fresh cilantro leaves and tender stems
• 2 tablespoon extra-virgin olive oil
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 cup chicken or vegetable stock

Instructions

1. 1

   Place 1.5 lbs of fresh tomatillos (whole, husked and rinsed) directly on a gas burner set to high, or arrange them on a baking sheet under a preheated broiler. Char them for 5-7 minutes, turning occasionally with tongs, until the skin is blackened and blistered in spots and the flesh is soft. You should smell a sweet, caramelized aroma. Transfer the charred tomatillos to a blender.

2. 2

   Add 3 whole serrano chiles to the blender with the tomatillos. Cut a 0.5 medium white onion into rough 1-inch chunks and add it to the blender. Peel and smash 3 garlic cloves with the flat side of a knife and add them as well. Pour in 0.5 cup of the cilantro (roughly chopped by hand), 1 teaspoon of kosher salt, and 0.25 teaspoon of black pepper.

3. 3

   Blend on high speed until completely smooth, about 1 minute. The salsa should be bright green and vibrant. Taste it — it should be spicy, tangy, and herbal. Strain the salsa through a fine-mesh strainer into a bowl, pressing gently on the solids to extract all the liquid. Discard the fibrous pulp.

4. 4

   Set a 10-inch heavy-bottomed skillet over medium-high heat. Add 2 tablespoons of extra-virgin olive oil and let it shimmer, about 1 minute. The oil should ripple and move easily across the pan.

5. 5

   Add 1 lb of pork chicharrón (torn into bite-sized pieces, roughly 2-3 inches) to the hot oil. You'll hear an immediate crackling sound. Cook for 2-3 minutes, stirring frequently with a wooden spoon, until the pieces are warmed through and lightly crisped. The chicharrón doesn't need to soften — it should maintain some of its texture.

6. 6

   Pour the strained salsa verde into the skillet with the chicharrón. Add 1 cup of chicken or vegetable stock. Stir well to combine — the salsa will bubble and steam as it hits the hot pan. Reduce the heat to medium-low so the mixture simmers gently.

7. 7

   Simmer uncovered for 15-18 minutes, stirring occasionally, until the salsa deepens in color from bright to olive green and reduces slightly. The liquid should reduce by about one-quarter. The chicharrón will absorb some of the salsa and soften slightly while still retaining some crispness. Taste and adjust seasoning with more salt if needed.

8. 8

   Transfer the chicharrón en salsa verde to a warm serving bowl. Spoon extra salsa over the top. Garnish with the remaining 0.5 cup of fresh cilantro (roughly chopped). Serve immediately while still warm and steaming.

9. 9

   Use this as a filling for warm corn tortillas, serve over white rice, or offer as part of a larger spread. The crispy-chewy texture of the chicharrón combined with the bright, spicy salsa is what makes this dish unforgettable.

Tools you’ll need

• gas burner or broiler
• tongs
• blender
• fine-mesh strainer
• 10-inch heavy-bottomed skillet
• wooden spoon
• warm serving bowl

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