Chicharrn en Salsa Verde

Recipe attributed to Mary Sue Milliken and Susan Feniger

Discover the irresistible crunch of chicharrn bathed in vibrant, tangy salsa verdea Mexican classic that's simple to make and bursting with flavor. Perfect for sharing with 6 friends or family. Difficulty: Simple | Serves: 6

Ingredients

1 pound tomatillos, husked and rinsed
4 large jalapeo peppers, stems removed
1/2 cup cold water
1/2 medium onion, divided
1 garlic clove, roughly chopped
2 bunches cilantro, including stems and leaves
2 teaspoons salt
2 tablespoons lard or vegetable oil
1/2 pound chicharrn (fried pork skin, details below), broken into small squares (about 1/2 inch)

For Serving and Garnish

10 radishes, thinly sliced
1/2 small red onion, minced finely
1/4 small head of cabbage, shredded
2 limes, sliced into wedges
Warmed corn tortillas
Refried pinto beans
Cooked white rice

Instructions

Place the tomatillos, jalapeos, and water in a blender or food processor. Blend until slightly chunky. Add onion, garlic, cilantro, and salt. Process for about 2 minutes more, scraping down the sides as needed, until smooth.
Heat the lard in a large cast iron skillet over medium-high. Pour in the salsa mixture and cook, stirring occasionally, for around 7 minutes, until it thickens and reduces. Lower the heat, add the chicharrn, cover, and cook about 5 minutes longer, until softened but not mushy. Timing varies by chicharrn freshness.
Serve hot with warm corn tortillas, refried beans, and rice. Set out garnishes in bowls for everyone to customize their plates.

Notes on Chicharrn

Seek out fresh chicharrngolden, crunchy fried pork cracklingfrom quality Mexican markets or butchers kept warm under a lamp. Its savory punch far outshines packaged pork rinds. Call ahead; it's worth the hunt for this game-changer!