Delicious Chicharrón in Green Sauce with Nopales
Add some nutritious nopales to the classic chicharrón in green sauce to make it more generous and healthier. This chicharrón stew is perfect for taco parties and is ideal to accompany with beans. Include it in your weekly menu!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 2 tablespoons vegetable oil
- 1 clove garlic, without skin
- 3 serrano chiles, without tail
- 3 cups tomatillo, without skin, in quarters
- 3 cups chicken broth
- 1/4 bunches cilantro, only leaves
- 1 tablespoon cumin seeds
- 2 tablespoons vegetable oil
- 1 cup onion, in strips
- 400 grams pork rinds, chopped
- 1 cup nopal, precooked, cut into thin strips
- salt
- pepper
- cilantro, for garnish
- black frijoles de la olla, for accompaniment
- tortillas, for accompaniment
Preparation
35 mins
20 mins
Low
- Heat vegetable oil in a skillet over medium heat and cook the garlic, serrano chili, and tomatillo for 8 minutes or until the tomatillos are soft. Then pour in the chicken broth and keep over medium-low heat until it starts to boil. Remove once the liquid begins to bubble slightly.
- Blend the above mixture together with cilantro, cumin, salt, and pepper until you have a smooth sauce.
- Heat the vegetable oil in a pot, add the onion, and fry for 3 minutes. Pour in the blended sauce, add the chicharrón, and cook for 15 minutes over medium heat. Then add the precooked nopales and let cook for 5 minutes. Adjust seasoning with salt and pepper.
- Serve the chicharrón in green sauce with nopales in a deep plate and garnish with cilantro. Serve with beans and tortillas.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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