In a deep skillet, cook the tomatoes and peppers in water until fully softened.

Once cooked, transfer the tomatoes and peppers to a blender. Blend until smooth.

In a skillet, heat the oil and sauté the finely chopped garlic. Add the chopped onion and cook until translucent. Add the blended tomato and pepper mixture.

Bring to a boil, then season with salt, pepper, and oregano to taste.

Add the pork chicharrón and let simmer for a few minutes until it softens slightly.

If you like, you can add pieces of pre-cooked nopal cactus—I enjoy it this way.

Hope you enjoy it!