There should not be a recipe more homemade in the world, than the recipe for chicharrón in green sauce. From my point of view, it is the maximum expression of what is known as "comfort food".
In Mexico, this dish is an institution of home cooking. But this delight is not limited to this country. It is also consumed elsewhere in Latin America.
How to make pork rinds in green sauce
The recipe for pork rinds in green sauce, shows one of the most emblematic faces of this ingredient. Instead of crispy chicharrón, which can be broken as if it were a cookie - and eat in the form of "chips", only or with some dip -, the pork rind in green sauce is softened to the maximum.
To prepare this dish, take into account that you will need a lot of tomatillo, green tomato or miltomate.
Photo: PXhere (https://pxhere. com/en/photo/198793
Chicharrón en salsa verde, homemade recipe
More From the world of tacos and other ultra-well-known Mexican dishes, there is chicharrón in green sauce: the king of meals at home. Today we will explain how to prepare it, step by step, with this easy cooking recipe.We will also remove the remains of branches.
In the case of the onion, we will remove the skin and the ends. Likewise, we will peel the garlic clove.
Then, in a pot, we will heat a couple of cups of water. When the liquid is already hot, add the onion, chilies, garlic and tomatillos.
Meanwhile, we can take advantage to wash the coriander and cut the fresh leaves. If we can complete half a cup of chopped cilantro, it's perfect.
After five minutes of cooking, we will remove the tomatillos from the heat. The idea is only to give them a quick cooking so that they soften.
To continue, We will pass the contents of the pot to a blender, that is, the green tomatoes, the chilies, the garlic and the onion, with the water that is left in the pot. Then, we will add the chopped coriander and a touch of salt, to taste.
Then , we will liquefy all the ingredients until obtaining a homogeneous consistency.
The following will heat up a pan with a little oil or a little butter. There we will pour the sauce, back from the blender, and let it heat up.
Once hot, take a little with a spoon, and try the sauce, being careful not to burn yourself. If necessary, correct the seasoning.
Then, we will add the chicharrón pieces and we'll let them cook for about 10 minutes.
If after this time, you think that the consistency of the dish is very liquid, you can let it cook a few minutes more, without lid.
That's it. The chicharrón with green sauce is ready to be served.
Advice for a pork rind in unforgettable green sauce
- When you buy chicharrón, try to make it into thin pieces. This makes the texture more pleasant to eat it. Also, try that the pieces are not very large, but always diners will have a knife to help (or with your teeth, if you make tacos with pork rind in green sauce).
- Some people prefer to strain the green sauce for a more uniform and liquid consistency. Others do not. This is to the taste of the cook.
- The companion almost forced for the chicharrón in green sauce, are the refried beans. You can also accompany this dish with milk cream (even use it to decorate it) and with some corn tortilla chips.
- Of course, this dish is also very good Mexican red rice, as a companion.