Chicharrón en Salsa Verde

Chicharrón en Salsa Verde is one of Mexico's great transformations: crisp deep-fried pork rinds, sold by street vendors and market stalls across the country, are simmered in a vibrant tomatillo sauce until they rehydrate into thick, gelatinous, pork-infused cushions that soak up the tart, herbaceous salsa verde. The result is entirely different from its components — a dish of profound textural pleasure that has been eaten across central Mexico since the colonial period.

Serves: 4

Ingredients

• 250g (9 oz) chicharrón (deep-fried pork rinds/crackling), broken into large pieces
• 500g (1 lb) fresh tomatillos, husked, rinsed
• 2 serrano or jalapeño chilies, stems removed
• ½ white onion, roughly chopped
• 3 cloves garlic
• Large handful fresh cilantro (coriander), about 20g (¾ oz)
• 1 tbsp (15ml) vegetable oil
• 250ml (1 cup) chicken or pork stock
• Salt to taste
• 1 tsp (5ml) Mexican crema or sour cream, per serving
• Warm corn tortillas, to serve

Instructions

1. Place tomatillos, serrano chilies, onion, and garlic in a saucepan. Cover with water and bring to a boil; simmer 10 minutes until tomatillos are soft and olive-coloured.
2. Drain and transfer to a blender with the cilantro. Blend until smooth. Season with salt.
3. Heat oil in a wide, deep skillet over medium-high heat. Pour in blended salsa verde — it will spit and sizzle. Fry, stirring, 3-4 minutes until the sauce darkens slightly and loses its raw smell.
4. Add stock and bring to a gentle simmer.
5. Add chicharrón pieces and stir to submerge in the sauce. Simmer over medium-low heat 8-12 minutes, turning pieces occasionally. The chicharrón will rehydrate and soften dramatically, swelling as it absorbs the tomatillo sauce — this is the desired transformation.
6. When the pork rind is tender and gelatinous but still holds its shape (not completely dissolved), the dish is ready. The sauce should be thick and clinging.
7. Serve immediately in deep plates or bowls with a drizzle of crema and warm corn tortillas.

Cook's Notes: The timing in step 5 is crucial — over-cooking will cause the chicharrón to dissolve entirely into the sauce, under-cooking leaves it too tough. Watch for the moment the pieces feel yielding when pressed with a spoon. Chicharrón is sold in large sheets at Latin American supermarkets and Mexican grocery stores. This dish reheats well with a splash of stock to loosen the sauce.