Chicharrón en Salsa Verde
December 10, 2025
Grocery List
Produce
- 6 tomatillos
- 1 small white onion
- 2 garlic cloves
- 1 jalapeño or 1 green chilli
- Fresh coriander (small bunch)
Pantry
- Pork cracklings (chicharrón duro), ~250 g
- Vegetable oil
- 300 ml chicken stock or water
Spices
- Salt
- Black pepper
- Ground cumin (optional)
Proteins
- None (pork crackling already included)
Other
- Lime wedges (optional)
- Warm corn tortillas (for serving)
Utensils List
- Blender
- Medium pot or saucepan
- Wooden spoon
- Knife and chopping board
Ingredients (Serves 4)
- 250 g pork cracklings (chicharrón duro)
- 6 tomatillos, husked and rinsed
- 1 jalapeño or green chilli
- 1 small white onion, quartered
- 2 garlic cloves
- 300 ml chicken stock or water
- 1 tbsp vegetable oil
- Salt and pepper to taste
- Small bunch fresh coriander
- Pinch of cumin (optional)
Meal Prep Steps
- Husk, rinse, and halve the tomatillos.
- Peel garlic and quarter the onion.
- Roughly break the pork cracklings into bite-sized pieces.
- Prepare coriander (rough chop).
Cooking Instructions
Make the salsa verde
- Add tomatillos, onion, garlic, and jalapeño to a pot with water; simmer 8–10 minutes until softened.
- Blend with a small handful of coriander and enough cooking liquid to make a smooth salsa.
Cook the sauce
- Heat oil in a saucepan.
- Pour in the blended salsa; simmer 5 minutes.
- Add salt, pepper, and optional cumin.
Add the chicharrón
- Add pork cracklings and chicken stock/water.
- Simmer 10 minutes until cracklings soften and absorb flavour.
- Adjust seasoning.
Serve
- Serve hot with tortillas and lime.
Storage & Reheating Instructions
- Fridge: Store in airtight container for up to 3 days.
- Freezer: Not recommended — cracklings lose texture.
- Reheat: Warm gently on the stove, adding a splash of water if thick.