← Nouns Cooking · Mexican

Ingredients

• 300 g chicharrón (fried pork rinds), broken into bite-size pieces
• 450 g Tomatillos, husked and rinsed
• 3 serrano chillies
• ½ Onion, cut into chunks
• 2 cloves Garlic
• 1 handful coriander (cilantro) sprigs
• ½ tsp Cumin seeds
• 500 ml chicken stock
• 1 tbsp Vegetable oil
• Salt

Method

1. Simmer the tomatillos and serranos in water for 8–10 min, until the tomatillos turn olive green. Drain.
2. Blend them with the onion, garlic, coriander, cumin and 250 ml of the stock until smooth.
3. Heat the oil in a deep frying pan over medium heat, pour in the salsa and simmer for 5 min, until it darkens a shade. Season with salt.
4. Add the chicharrón and the rest of the stock, stir and simmer for 3–5 min. Take it off the heat when the rinds are soft but still have a little chew; they keep softening as they sit.
5. Serve with refried beans and tortillas, or stuff into tacos and gorditas.

Tips

• Thick, meaty chicharrón (with a layer of fat) gives the best texture; thin crisp snack rinds melt away quickly, so add them at the very end.
• Check the stock and the chicharrón are gluten-free if you need them to be; some stock cubes and seasoned rinds contain wheat.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos Mexico in My Kitchen