Entree: Mexico – Nuevo Leon, Northern Mexico – Chicharrón en Salsa Verde

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 1 lb (450 g) chicharrón (crispy pork cracklings), broken into large bite-size pieces
- 1 lb (450 g) tomatillos, husked, rinsed
- 3 serrano chiles (approx. 30 g), stemmed (use fewer for milder heat)
- 1 medium white onion, halved (approx. 8 oz / 225 g), one half for salsa, one half diced for garnish
- 3 cloves garlic (approx. 9 g)
- 1 cup (240 ml) low-sodium chicken broth, plus more as needed
- 2 tbsp (30 ml) vegetable oil, divided
- 1/2 cup (15 g) cilantro leaves, loosely packed, plus 1/4 cup (8 g) chopped for garnish
- 1 tbsp (15 ml) fresh lime juice, plus lime wedges for serving
- 1 1/2 tsp (8 g) salt, divided, plus more to taste
- 1/2 tsp (1.5 g) ground black pepper
- 8 corn tortillas (6-inch)
- Cilantro-lime rice:
  - 1 1/2 cups (280 g) long-grain white rice, rinsed
  - 2 3/4 cups (650 ml) low-sodium chicken broth or water
  - 2 tbsp (30 ml) vegetable oil
  - 1/2 tsp (3 g) salt
  - 1/4 cup (15 g) chopped cilantro
  - 1 tbsp (15 ml) lime juice
- Refried pinto beans:
  - 2 cups (480 g) cooked pinto beans (or 1 15-oz can / 425 g drained)
  - 1 tbsp (15 ml) lard or vegetable oil
  - 1/4 cup (60 ml) chicken broth
  - Salt to taste (about 1/4 tsp / 1.5 g)
- Optional garnish: 4 radishes thinly sliced (approx. 40 g), extra lime wedges

Instructions

Short Description:
Crispy pork cracklings simmered briefly in a tangy, bright tomatillo-chile salsa and served as a complete meal with cilantro-lime rice, refried pinto beans, warm corn tortillas, and fresh garnishes.

Regional Notes:
This Nuevo Leon (Northern Mexico) version highlights the region's love of pork: ready-made chicharrón is used and only briefly simmered so it softens slightly while keeping some crisp texture. The salsa verde is fresh-tasting and bright—charred tomatillos and serranos are traditional in the north—served with rice and beans to make a satisfying main course.

1. Make the cilantro-lime rice: heat 2 tbsp (30 ml) oil in a medium saucepan over medium heat. Add the rinsed rice and sauté, stirring, until some grains turn opaque, about 2–3 minutes. Add 2 3/4 cups (650 ml) broth and 1/2 tsp (3 g) salt; bring to a boil, reduce to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat, fluff with a fork and stir in 1/4 cup (15 g) chopped cilantro and 1 tbsp (15 ml) lime juice; keep covered and warm.
2. Make the refried beans: heat 1 tbsp (15 ml) lard or oil in a skillet over medium heat. Add the cooked beans and 1/4 cup (60 ml) broth; mash with a potato masher or fork while stirring, simmer 3–5 minutes until thickened to your liking. Season with salt to taste, keep warm.
3. Prepare the salsa verde: on a hot dry skillet or comal, char the tomatillos, serrano chiles, the halved onion (cut side down) and whole garlic cloves, turning occasionally, until well blackened in spots and soft, about 6–8 minutes. Transfer the charred vegetables to a blender.
4. Add 1/2 cup (120 ml) of the chicken broth and 1/2 cup (15 g) cilantro leaves to the blender with the charred vegetables; blend until mostly smooth (leave a little texture if desired). Taste and add 1 tsp (5 g) salt (from the 1 1/2 tsp total) and 1 tbsp (15 ml) lime juice, blending briefly to combine. If the salsa is too thick, add up to another 1/4–1/2 cup (60–120 ml) broth.
5. Cook the salsa and chicharrón: heat 1 tbsp (15 ml) vegetable oil in a large skillet over medium heat. Pour in the blended salsa and bring to a gentle simmer, cooking 4–5 minutes to round the flavors. Add the chicharrón pieces and gently stir to coat. Simmer only 3–4 minutes—long enough for the cracklings to absorb some sauce and soften slightly while retaining some crispness. Season with the remaining salt (about 1/2 tsp / 3 g) and 1/2 tsp (1.5 g) black pepper; add more broth if the sauce needs loosening.
6. Warm the tortillas: heat tortillas briefly on a hot comal or skillet until pliable and lightly charred, stacking them wrapped in a clean towel to keep warm.
7. Plate and serve: divide the cilantro-lime rice among 4 plates, spoon refried beans alongside, and ladle a generous portion of chicharrón en salsa verde over or beside the rice. Garnish with diced raw onion half, the reserved chopped cilantro, sliced radishes if using, and lime wedges. Serve with warm corn tortillas for making tacos or eating with a fork.
8. Leftovers: store sauce and chicharrón separately if possible; chicharrón will lose crispness if left soaking in sauce for long periods—reheat briefly to refresh texture.