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Chicharrones En Salsa Verde

Try this traditional Mexican recipe as part of their Independence Day celebrations on September 16th!

Submitted By:

Dietary Interests: Gluten-Free , High Fiber

Yield:

6 servings

Total Time:

40 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • 10 ounces (275 g) pork rinds, cut into bit size pieces
  • 2 pounds (900 g) tomatillos
  • 4 jalapeos
  • 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

  1. 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.
  2. Once finished cooking, remove to the Vitamix container and add the white onion, cilantro, garlic powder, salt and bouillon cube. Secure the lid.
  3. 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.
  4. Heat the salsa over medium heat, and add the chicharrones. Cook until softened, about 15-20 minutes and serve over rice or with tortilla.