Prepare the nopales and green tomato salsa according to their respective recipes. You can do this at the same time. Have the chicharrón ready; I like to buy the kind called 'ranchero,' which comes in thin, curled pieces after frying.

When you see oil rising to the surface of the salsa, add the chicharrón. The salsa should be fairly liquid because the chicharrón absorbs a lot; if it’s too thick at first, add water 1/2 cup at a time until you reach the desired consistency. Let it simmer for five minutes so the chicharrón softens.

Add 1 1/2 cups of cooked nopales, stir to combine, and let everything heat through and blend together. If it looks too dry, add more water a little at a time. You can also add more nopales if you want to make it stretch further.

Before serving, check the seasoning and add salt if needed. Enjoy with warm tortillas, beans, rice, or other dishes.