Pork Cracklings in Green Salsa (Chicharrones en Salsa Verde)
Level: Easy
Yield: 3 cups salsa
Total time: 50 minutes (10 minutes preparation, 40 minutes cooking)
- 1/4 cup fresh cilantro leaves, plus 2 tablespoons chopped for topping
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon sugar (optional)
- 15 medium tomatillos
- 3 garlic cloves
- 1/2 white onion
- 1 tablespoon olive oil
- 1 bag (8 ounces) chicharrones (pork cracklings)
- 10 corn tortillas, warmed, for serving
Instructions
1. In a large, sturdy saucepan combine the tomatillos, garlic, onion, and 3 cups water. Bring to a simmer over medium-high heat and cook 15 minutes. Use a slotted spoon to transfer the cooked vegetables to a blender; add the cilantro leaves and 1 teaspoon salt. Let cool a few minutes, then blend until smooth. Reserve the cooking water to thin the salsa if needed.
2. Heat the olive oil in a large saucepan over medium heat. Pour in the blended tomatillo mixture and simmer, stirring occasionally, until the salsa thickens and reduces slightly, about 20 minutes. If the tomatillos are very tart, stir in the optional sugar. Taste and adjust salt as needed.
3. Stir in the pork cracklings and cook about 3 minutes, allowing them to absorb the salsa and soften slightly. Transfer to a serving dish, sprinkle with the chopped cilantro, and serve with warm tortillas.
Cook's Note
Pork cracklings (chicharrones) are commonly sold in Hispanic groceries and many supermarkets or convenience stores; some packaged varieties are heavily seasoned and may not soften as well in the salsa.
