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Chicharrón in Chile Pasilla Sauce

40 mins
20 mins
Low
116
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Chicharrón is fried pork skin that combined with a pasilla chili sauce will combine perfectly as a weekly menu. Enjoy it with rice and beans and serve with freshly made tortillas.

Ingredients

4 portions
  • 2 tablespoons vegetal oil
  • 4 tomatoes, in quarters, for the sauce
  • 1/4 onions, for the sauce
  • 2 cloves garlic, for the sauce
  • 5 pasilla chili peppers, deveined, for the sauce
  • 2 cups chicken soup, for the sauce
  • 1 teaspoon oregano, for the sauce
  • 1 teaspoon allspice, for the sauce
  • 1/2 bunches coriander, for the sauce
  • 2 tablespoons vegetal oil, for the sauce
  • to taste salt
  • 300 grams pork rinds
  • 1 cup potato cambray, cooked, for the pork rinds
  • to taste rice, To accompany
  • to taste bean, To accompany
  • to taste corn tortilla, To accompany

Preparation

In a saucepan over medium heat heat the oil, fry the tomatoes, the pasilla chili, the onion, the garlic, pour the chicken broth together with the oregano, allspice and coriander, cook for 15 minutes. Let cool and reserve.
Blend the previous preparation and reserve.
In a saucepan over medium heat heat the oil and pour the sauce, season with salt and cook for 10 minutes, add the pork rinds and potatoes, cook for 6 more minutes.
Serve with rice and beans

PRESENTATION

Serve with cilantro. Accompany with rice and fresh beans.

TIPS

To make the pork rind crispier, bathe it in the pasilla sauce, seconds before serving.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
238.3
kcal
11.92%
Carbohydrate, by difference
4.4
g
1.47%
Protein
19.6
g
39.2%
Total lipid (fat)
15.4
g
23.69%
100
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Provided by USDA
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