chicharron in three chiles salsa


Chicharrón in Three Chiles Salsa

Chicharrón in Three Chiles Salsa

Chicharrón en Salsa de Tres Chiles

Recipe Yield

4 to 5 servings

Cooking time

15 minutes

Rate this recipe

4.25 from 4 votes


  • 2 pounds tomatillos husks removed and washed
  • 1 cup cilantro leaves and upper part of the stems
  • 1 poblano chile stemmed, seeded, and coarsely chopped
  • 1 jalapeño chile stemmed and coarsely chopped
  • 1 serrano chile stemmed and coarsely chopped
  • 1 cup chicken broth
  • 1 teaspoon kosher salt
  • 1 tablespoon Oleico safflower oil
  • 5 ounces chicharrón broken into pieces

To Prepare

  • Place the tomatillos in the medium saucepan, cover with water, and set over medium-high heat. Bring to a boil, then reduce heat to medium and simmer for 8 to 10 minutes, until the tomatillos are soft and cooked through. Using a slotted spoon, transfer the tomatillos to the jar of a blender along with the cilantro, poblano, jalapeño, serrano, chicken broth, and salt. Puree until smooth.
  • In a medium saucepan, heat the oil over medium heat. Add the pureed three chiles salsa and let simmer for 2 to 3 minutes. Add the chicharrón in pieces and continue cooking for a couple minutes more.
  • Use it as a filling for tacos or quesadillas, or as a topping for sopes or pellizcadas.


6comments inChicharrón in Three Chiles Salsa

  1. Anonymous

    Jan 10

    I’m a gringa, how / what is Chicharron? I will google it.

    1. Pati Jinich

      Jan 10

      Chicharron is pork rind, or fried pork skins, very crunchy and very tasty 🙂

  2. Lidia Garcia

    Nov 21

    Hola Pati,
    I made the sopes with chicharron en salsa verde; they were delicious. My husband is not too crazy about tomatillos but he loved them…gracias.

    1. Pati Jinich

      Dec 28

      Yay, so glad your husband approved, and thanks to you for sharing this Lidia!

  3. Marisol R

    Nov 09

    I will try this recipe today, in the meantime, my mouth is watering. Thank you for this great recipe

    1. Pati Jinich

      Jan 03

      Gracias Marisol, let me know how you liked the Chicharron 🙂

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