Chicharrón en Salsa Verde (Crackling in Green Salsa)
Crisp pork crackling simmered until chewy and soft in green salsa. A cheap, deeply savoury taco and torta filling from Mexican home kitchens.
Made with Salsa verde (cooked tomatillo salsa) and Corn tortillas from masa harina and Refried beans (frijoles refritos). Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £1.43 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Warm the refried beans in a small pan with a splash of water, stirring, until steaming hot. Keep warm on the lowest heat.
- 2
Heat the oil in a wide pan over a medium heat. Cook the onion for 4 minutes until soft, then add the garlic for 1 minute.
5 min - 3
Pour in your ready made salsa verde (see the base recipe) and the water. Bring to a simmer.
- 4
Break the pork scratchings into thumb size pieces. Add them to the pan and simmer gently for 10 to 12 minutes, stirring now and then, until they soften and the sauce thickens.
11 min - 5
Taste. The scratchings are salty already, so you should not need extra salt. Add a squeeze of lime if the salsa seems flat.
- 6
Warm the tortillas in a dry pan. Spread each with refried beans and spoon over the chicharrón. Finish with coriander and serve with lime wedges.
Tips
- Use plain pork scratchings or pork crackling, not flavoured ones, and always check the label for gluten if you need it.
- Simmer gently. Too hot and the scratchings stay hard; low and slow makes them tender with a little bite.
- Serve it in a bolillo roll or soft bread bun as a torta if you do not need it gluten free.
Storing and freezing
Chill within 2 hours and keep up to 3 days in the fridge. Reheat in a pan until steaming hot, adding a splash of water.
Questions
What is chicharrón in Mexico?
Fried pork skin, puffed and crisp. In Mexico it is often sold in large sheets, which are then simmered in salsa until soft. UK pork scratchings or crackling are the closest widely sold swap.
Can I make it with real pork rind?
Yes, if you can fry the rind until puffed and crisp first. Most home cooks in the UK find it easier to use ready made plain scratchings.
Is it very salty?
It can be, because scratchings are salted. Do not salt the dish, and choose a lightly salted pack if you can.
More made with salsa verde (cooked tomatillo salsa)
Chilaquiles Verdes con Queso Blanco (Green Chilaquiles with Queso)
GFNFVQuesadillas de Hongos con Queso (Mushroom and Cheese Quesadillas)
GFEFNFQuesadillas de Frijol y Quesillo (Bean and Oaxaca Cheese Quesadillas)
GFEFNFSopes de Pescado Ahumado (Smoked Mackerel Sopes)
EFNFSee every dish made with salsa verde (cooked tomatillo salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.