Chicharrones En Salsa Verde
Try this traditional Mexican recipe as part of their Independence Day celebrations on September 16th!
Ingredients
- 10 ounces (275 g) pork rinds, cut into bit size pieces
- 2 pounds (900 g) tomatillos
- 4 jalapeños
- ½ (65 g) medium onion, halved
- ½ bunch (10 g) fresh cilantro leaves, leaves only
- 2 teaspoons garlic powder
- 1 teaspoon (3 g) salt, optional
- 1 chicken bouillon cube
Directions
- Place 8 cups of water in a large pot and bring to a boil. Once boiling, place the tomatillos and jalapenos in the water. Blanch for 12-15 minutes, or until the vegetables are softened.
- Once finished cooking, remove to the Vitamix container and add the white onion, cilantro, garlic powder, salt and bouillon cube. Secure the lid.
- Select variable 1 and start the machine. Quickly move up to variable 10 and blend for 30 seconds, or to your desired consistency. Stop the machine, and pour the salsa verde into a deep sauté pan.
- Heat the salsa over medium heat, and add the chicharrones. Cook until softened, about 15-20 minutes and serve over rice or with tortilla.
Nutrition Information
| Serving Size | 1 serving |
| Amount Per Servings | |
| Calories | 300 |
| Total Fat | 8 |
| Saturated Fat | 4 |
| Cholesterol | 65 |
| Sodium | 140 |
| Total Carbohydrate | 51 |
| Dietary Fiber | 0 |
| Sugars | 14 |
| Protein | 7 |
