Place salsa verde on a braise pan. Season with salt, ground cumin and pepper then bring to a boil over medium heat. Now add chicharrones to the salsa and pour in the chicken stock. Use a spoon to push them down so they can soak well. Set the heat to a simmer.
Place salsa verde on a braise pan. Season with salt, ground cumin and pepper then bring to a boil. Now add chicharrones to the salsa and pour in the chicken stock. Use a spoon to push them down so they can soak well. Low the heat to a simmer. From here it depends in the quality and type of chicharrón you’re using the time it will take to cook.
Chicharrones can be eat simple as they are in tacos or as a snack, but it’s also pretty common to make them simmered in a sauce like this recipe we’re sharing. The chicharron en salsa verde recipe is used to fill gorditas, tacos, quesadillas and many more Mexican street food.
Chicharrones de Harina (Fried Mexican Wheat Crisps with Chile and Lime) – Hola Jalapeno Hola Jalapeno is taking a whole left step with their Chicharrones recipe!