Pork Rinds in Green Salsa
Crispy pork cracklings simmered in a vibrant, savory roasted tomatillo and serrano chili sauce.
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30 min
Easy
Mexicana
3 servings
The story behind
For me, this dish represents the ultimate Mexican comfort food. I remember waking up on lazy Sundays to the aroma of tangy tomatillos bubbling on the stove. It's a cornerstone dish in traditional stews, balancing the rich texture of the pork with the sharp brightness of the green sauce. It makes for an amazing late breakfast or a casual mid-day lunch. The classic way to eat it is wrapped in fresh corn tortillas with a generous spoonful of black beans. To drink, pair it with a refreshing cold horchata or a crisp Mexican lager to balance the spices.
Instructions
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1Boil the tomatillos and serrano peppers in a pot with water for about 8-10 minutes until they become tender.
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2Blend the boiled tomatillos, chilies, garlic, onion, and cilantro with a small splash of the cooking water and a pinch of salt until smooth.
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3Pour the green sauce into a deep skillet with a tiny bit of hot oil and let it simmer over medium heat for 5 minutes.
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4Toss the pork rind pieces into the bubbling sauce, lower the heat, and cook for another 10 minutes until the chicharrón softens up.
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5Serve hot on a plate with warm black beans on the side and enjoy with fresh tortillas.
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