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–+ servings

Chicharrón en Chile Verde

Karely Santana-Morfin
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4 People
Calories

Equipment

  • Saute Pan w/ Lid
  • Aluminum foil
  • Tongs
  • Blender
  • Measuring Spoon
  • Measuring cup
  • Wooden spoon

Ingredients
  

  • ¼ Onion White
  • 7 Tomatillos Large
  • 2 Serrano Peppers 1 of them deseeded
  • 2 Cloves of Garlic
  • 2-3 Stems of Cilantro Optional
  • 1 Tsp Cumin Powdered
  • 3 Cups Water
  • Salt To Taste
  • 2 Lbs Chicharrón With Meat

Instructions
 

  • Wash all of your produce.
  • Once washed lightly oil your tomatillos, and serrano peppers. Place the tomatillos, serranos, and onion on an aluminum. Gently fold it "hamburger style" and fold the edges, to ensure it is tight and there will be no spillage.
  • Place the aluminum package that you just created on a saute pan on medium to low heat and roast each side for 10 minutes.
  • Once each side has been roasted pour everything into a blender. Be careful because it is going to be hot.
  • To the blender, you're going to add the garlic and cilantro. Blend it until smooth.
  • As soon as your salsa is blended pour it into your saute pan along with your water and cumin. Give it a quick mix and add salt to taste. (Be careful when salting your salsa the pork belly is going to be salty)
  • Give your salsa a few seconds to heat up. Then add your pork belly.
  • Turn down your heat to low and let it simmer until the meat side of the Chicharrón soften up. About 30 minutes
  • As soon as the Chicharrón is soft turn off the heat. If more salt is needed adjust to your liking and enjoy!

Notes

When making this recipe it can last in your fridge for 4 to 5 days if stored properly in an air tight container. 
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