Pork Rinds in Green Sauce with Potatoes
Mexico's most beloved stew: crispy pork rinds simmered in a rich, rustic green tomatillo and chili sauce until meltingly tender, combined with soft cubed potatoes.
40 min
Easy
Mexicana
4 servings
The story behind
You seriously have absolutely no idea what an incredible, deeply savory, and comforting meal this is—taking a single taco bite transports you straight to a busy Mexican market on a bright Sunday morning! The first time I attempted to make this classic stew at home, I made the terrible mistake of leaving the sauce watery and dropping the pork rinds too early; it turned into a soggy soup without any character, a total heartbreak. But then, an expert cook who sells traditional stews from massive clay pots shared the ultimate golden rule: you must fry the blended green sauce first in a touch of pork lard to lock in the flavor depth, and simmer the diced potatoes inside that reduction before adding the pork rinds. The pork rinds enter at the very finish and only need a few minutes to soak up the juices, expanding into a perfectly soft texture that still keeps a satisfying bite. Personally, I absolutely love putting this menu together for taco parties with friends. It looks completely identical to the photo layout when you serve the stew inside a classic brown earthenware pot and flank it with a massive stack of steaming corn tortillas fresh out of the paper wrap, exactly like the presentation in Chicharrón en salsa verde_2.jpg. You will fall in love with it completely!
Instructions
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1In a pot filled with enough water to submerge them, boil the green tomatillos and serrano peppers over medium heat for about 8 to 10 minutes. They are ready when the tomatillos shift to a dull olive green color; watch closely so they don't burst open, which makes the sauce bitter.
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2Transfer the boiled tomatillos and chilies into a high-powered blender jar along with the white onion chunk, garlic clove, fresh cilantro leaves, and a quarter cup of the boiling liquid. Blend thoroughly until a smooth, uniform green sauce builds.
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3Melt your tablespoon of pork lard in a large traditional clay pot (or deep heavy pot alternative) over medium heat.
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4Carefully pour the blended green sauce into the hot lard pan (it will splatter dynamically). Season with a teaspoon of salt and a pinch of black pepper. Let the sauce flash-fry and simmer for 5 minutes until it deepens into a darker green hue.
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5Drop the raw potato cubes straight into the simmering green sauce. Cover the pot with a lid, lower the heat to medium-low, and let it cook for 12 to 15 minutes until the potatoes turn perfectly tender and soft.
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6Break the crispy chicharrón pork rinds into bite-sized shards with your hands. Add them directly into the pot over the sauce and potatoes matrix.
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7Gently press down on the pork rinds with a wooden spoon so they submerge completely into the thick green reduction. Simmer uncovered over low heat for just 5 final minutes; you will watch the rinds puff up, soften, and absorb all the juices completely.
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8Taste the stew and adjust the salt levels if required (keep in mind that commercial pork rinds carry natural salt weight).
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9To flawlessly capture the beautiful home-style presentation layout of Chicharrón en salsa verde_2.jpg, position your bubbling clay pot right in the center of a vibrant orange background surface and accompany it with a tall stack of warm corn tortillas tucked neatly in their paper wrapping, ready for rolling tacos.
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