Chicharrón in Pasilla Chili Sauce

Yamilette González
Chicharrón is the fried skin of pork that, combined with a pasilla chili sauce, will be perfect for a weekly menu. Enjoy it with rice and beans and accompany it with freshly made tortillas.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 tablespoons vegetable oil
  • 4 tomatoes, quartered, for the sauce
  • 1/4 onions, for the sauce
  • 2 cloves garlic, for the sauce
  • 5 pasilla chiles, de-seeded, for the sauce
  • 2 cups chicken broth, for the sauce
  • 1 teaspoon oregano, for the sauce
  • 1 teaspoon allspice berry, for the sauce
  • 1/2 bunches cilantro, for the sauce
  • 2 tablespoons vegetable oil, for the sauce
  • salt
  • 300 grams pork rinds
  • 1 cup new potatoes, cooked, for the chicharrón
  • rice, for accompaniment
  • beans, for accompaniment
  • corn tortillas, for accompaniment
Preparation
40 mins
20 mins
Low
  • In a saucepan over medium heat, heat the oil, sauté the tomatoes, pasilla chili, onion, and garlic, pour in the chicken broth along with the oregano, allspice, and cilantro, and cook for 15 minutes. Let cool and set aside.
  • Blend the previous preparation and set aside.
  • In a saucepan over medium heat, heat the oil and pour in the sauce, season with salt, and cook for 10 minutes. Add the chicharrón and potatoes, and cook for 6 more minutes.
  • Serve accompanied by rice and beans

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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