Chicharrones con Salsa Verde

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 206.4
  • Total Fat: 16.0 g
  • Cholesterol: 30.0 mg
  • Sodium: 905.6 mg
  • Total Carbs: 2.1 g
  • Dietary Fiber: 0.5 g
  • Protein: 12.4 g

View full nutritional breakdown of Chicharrones con Salsa Verde calories by ingredient
Submitted by:


My version of fun spicy Mexican dish using pork rinds. Yummy My version of fun spicy Mexican dish using pork rinds. Yummy
Number of Servings: 8


    1- 8oz package of Fried Pork Rinds
    3 roma tomatoes
    2 jalepenos
    1/4 white onion
    2 tsp ground cumin
    1 tsp Mexican Oregano
    2 tsp salt
    dash pepper
    1 T canola oil


Soak Pork Rinds in warm water for about 30 minutes until they soften.

"Roast" Tomatoes and Jalapenos on a camal (hot plate) over med high heat until skin is charred.

Remove from heat and let sit 5 minutes. Remove and discard skin from tomatoes and jalapenos.

Combine the tomatoes, jalapenos, onion, cumin, salt, pepper, garlic and oregano in blender. Blend until smooth.

Heat skillet over med high heat and add canola oil until hot. Meanwhile drain pork rinds. Add pork rinds to skillet and "saute" for 3-5 minutes. Add blended mixture over pork rinds, rinsing blender just enough to loosen remaining mixture and pour into skillet (just about 1/2 -1 C water total). Stir and reduce heat to a simmer. Heat until reduced a bit and looks more like a chili.

Serve with mashed pinto beans and corn tortillas.

Also yummy with mozzarella quesadillas.

Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user SANDRADI.

Rate This Recipe