Entree: Mexico – Nuevo Leon / Monterrey – Chicharrón en Salsa Verde (Crispy pork pieces simmered in a tangy green tomatillo and chile sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 2 lb (900 g) pork belly, skin-on, cut into 1-inch (2.5 cm) pieces
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 lb (450 g) tomatillos, husked and rinsed
- 3 serrano chiles, stemmed (use fewer for milder heat)
- 1 medium white onion, roughly chopped, approx. 1 cup (150 g)
- 3 cloves garlic, peeled
- 1 cup (240 ml) low-sodium chicken or pork stock
- 1/2 cup (15 g) fresh cilantro leaves, packed
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (1 g) dried Mexican oregano
- 1 bay leaf
- Lime wedges, for serving
- Warm corn tortillas, for serving

Instructions

1. Pat the pork belly pieces dry and season with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp vegetable oil in a large heavy skillet over medium-high heat and brown the pork in batches until well browned and crisp on the edges, about 6–8 minutes per batch; transfer to a plate.
2. Meanwhile, place tomatillos, serranos, onion, and garlic in a small pot and cover with water. Bring to a simmer and cook 6–8 minutes until the tomatillos are softened and slightly translucent; drain.
3. Transfer the cooked tomatillos, chiles, onion, and garlic to a blender. Add 1/2 cup cilantro, 1 tsp dried oregano, and 1/4 cup (60 ml) of the stock. Blend until mostly smooth but a bit textured, about 20–30 seconds. Taste and add a pinch of salt if needed.
4. Return the browned pork to the skillet (or a medium saucepan). Pour the blended salsa over the pork, add the bay leaf and the remaining stock (about 3/4 cup or 180 ml), and bring to a simmer.
5. Reduce heat to low, cover partially, and simmer gently 20–25 minutes until pork is tender and the flavors have melded; stir occasionally. If sauce is too thick, add a splash more stock.
6. Stir in 1 tbsp lime juice and the remaining cilantro. Adjust salt to taste. Serve hot with lime wedges and warm corn tortillas or rice.