Chicharrón in Salsa, Ready in 20 Minutes

Name: Chicharrón in Salsa, Ready in 20 Minutes
Cuisine: American
Ingredients: 1 1/2 bags pork cracklings (I used the kind you find in snack aisles); 7 large tomatillos; 3 red tomatoes; 1 piece onion; 1 large garlic clove; oil; 1 tablespoon chicken bouillon powder (such as Knorr); 1 fresh jalapeño pepper; 1 fresh serrano pepper

Esther Soto @cook_6501622

jalisco

Quick and easy—this recipe was shared with me by a very good friend. It was so simple and fast that I had to make it and share it with you. The flavor is delicious and it uses just a few ingredients.

Esther Soto @cook_6501622

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Ingredients

1 1/2 bagspork cracklings (I used the kind you find in snack aisles)
7large tomatillos
3red tomatoes
1 pieceonion
1large garlic clove
oil
1 tablespoonchicken bouillon powder (such as Knorr)
1fresh jalapeño pepper
1fresh serrano pepper

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Steps

1

Chop the tomatillos, tomatoes, onion, and garlic. Place everything raw into a blender. Add 1 cup water (or a little more) and 1 tablespoon chicken bouillon powder. Blend until very smooth. Heat a little oil in a pan and pour in the blended mixture. Let it boil for 15 minutes. Cut the pork cracklings into pieces.
2

Add the pork cracklings to the sauce and let cook for 5 minutes. Serve in tacos, on tostadas, or as a main dish with rice or beans. It's delicious.
3

Note: Adjust the spiciness to your taste. You can add a few sprigs of cilantro or epazote to the sauce for extra flavor. I recommend making plenty of sauce because the pork cracklings absorb a lot, so it doesn't turn out dry. With these amounts, it was perfect for me, but add more water if needed.