chicharron in three chiles salsa

tomatojalapenocilantro

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

4.2 from 5 votes

Ingredients

  • 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.

Comments

14comments inChicharrón in Three Chiles Salsa

  1. Ruth

    Jun 13

    This dish was so good that even my picky husband liked it. I used it on the pellizcadas and, oh my, I was in heaven. Thank you so much! I love your videos they are helpful and I must say you have the most endearing personality. Very positive and encouraging. I will be trying more of your recipes🥰

    1. Pati Jinich

      Jun 22

      Thanks so much for this sweet message Ruth, hugs to you and your husband 😉

  2. Anonymous

    May 12

    Excellent excellent excellent it did not disappoint at all everybody commented rave reviews thank you thank you I look forward to more great meals what’s your show on pbs4 years

    1. Pati Jinich

      May 17

      Thank you SO much!

  3. Laura Murphy

    May 05

    Watching you each day is such a treat for me. You are talented beyond belief and you present yourself and your food in such a way that makes me feel grateful and passionate about culinary culture. Your recipes are comforting and you have the sweetest disposition. Thank you!!

    1. Pati Jinich

      May 13

      Cannot thank you enough for so much kindness Laura;)

  4. Nita 💇‍♀️

    Feb 28

    I was making Chili Verde and unexpected friends dropped in!! So I called my Grandma for advice ! How do I feed these extra people? She said improvise add some Chicharron. I’ve been adding Chicharron ever since!!

    1. Pati Jinich

      Mar 02

      What a great advice! Grandma’s always know 😉

  5. 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 🙂

  6. 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!

  7. 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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