Chicharrón in Three Chiles Salsa
Chicharrón en Salsa de Tres Chiles
Recipe Yield
4 to 5 servings
Cooking time
15 minutes
Rate this recipe
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 vegetable 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
16comments inChicharrón in Three Chiles Salsa
DD Perez
Aug 15
Dear Pati
Wow with Chicharrones!
Looks delicious! The Picture alone made my mouth water.
I cant wait to try it.
Thank you
♡♡♡
Pati Jinich
Aug 19
My pleasure DD, enjoy!
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🥰
Pati Jinich
Jun 22
Thanks so much for this sweet message Ruth, hugs to you and your husband 😉
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
Pati Jinich
May 17
Thank you SO much!
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!!
Pati Jinich
May 13
Cannot thank you enough for so much kindness Laura;)
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!!
Pati Jinich
Mar 02
What a great advice! Grandma’s always know 😉
Anonymous
Jan 10
I’m a gringa, how / what is Chicharron? I will google it.
Pati Jinich
Jan 10
Chicharron is pork rind, or fried pork skins, very crunchy and very tasty 🙂
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.
Pati Jinich
Dec 28
Yay, so glad your husband approved, and thanks to you for sharing this Lidia!
Marisol R
Nov 09
I will try this recipe today, in the meantime, my mouth is watering. Thank you for this great recipe
Pati Jinich
Jan 03
Gracias Marisol, let me know how you liked the Chicharron 🙂