Chicharrones en Salsa Verde
Crispy fried pork belly simmered in tangy green tomatillo sauce. A rustic Mexican classic that's crispy, savory, and deeply satisfying.
- Total time
- 45 min
- Servings
- 4
- Calories
- 642
- Protein
- 38g
Ingredients
- 2 lb pork belly (skin-on), cut into 2-inch pieces
- 1 lb fresh tomatillos, halved
- 2 whole jalapeños, stemmed and halved
- ½ whole white onion, roughly chopped
- 4 whole garlic cloves
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp lime juice
Instructions
- 1
Place pork belly in a large pot and cover with cold water.
- 2
Bring to a boil over high heat, then reduce to medium.
- 3
Simmer for 30 minutes until pork is cooked through and tender.
- 4
Drain pork and pat dry with paper towels.
- 5
Heat a 12-inch skillet over medium-high heat until very hot.
- 6
Working in batches, fry pork pieces until golden and crispy on all sides.
- 7
Transfer crispy pork to a plate lined with paper towels.
- 8
Place tomatillos, jalapeños, onion, and garlic on a baking sheet.
- 9
Broil for 8 minutes until charred and soft, stirring halfway.
- 10
Transfer charred vegetables to a blender with cilantro and 0.5 cup water.
- 11
Blend until smooth.
- 12
Pour sauce through a fine-mesh strainer into a bowl, pressing solids.
- 13
Return skillet to medium heat and add strained sauce.
- 14
Add crispy pork pieces and stir to coat evenly.
- 15
Simmer for 5 minutes until sauce thickens slightly.
- 16
Stir in lime juice and taste for seasoning.
- 17
Serve warm with warm tortillas and lime wedges.
Tools you’ll need
- large pot
- paper towels
- 12-inch stainless steel skillet
- baking sheet
- broiler
- blender
- fine-mesh strainer
- bowl
- wooden spoon
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