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Chicharrón in Three Chiles Salsa

4 to 5 servings
Chicharrón en Salsa de Tres Chiles


  • 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.