Chicharron Recipe

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs reduce fat content while maintaining juiciness.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar provides acidity at a lower cost.

Heat 2 tablespoons of canola oil in a pan over medium-high heat, then reduce to medium.

Add 1/2 diced white onion to the pan.

Add 5-6 cloves of garlic to the pan.

Add 3 chopped jalapenos to the pan.

Saute the mixture until the onions and garlic are browned and the jalapenos are soft, about 15-20 minutes, stirring occasionally.

Transfer the sauteed vegetables to a blender.

Add 1 tablespoon of chicken bouillon, 1 teaspoon of kosher salt, 1 teaspoon of coarse black pepper, 2 cups of water, and 3 ounces of El Yucateco green hot sauce to the blender.

Blend the mixture until smooth.

Scrape any remaining goodness from the pan and return it to the heat on low to medium.

Pour the blended mixture back into the pan.

Add 1 bag of chicharron to the pan and mix well.

Cover the pan and let it simmer for about 5 minutes.

After 5 minutes, add 2 tablespoons of diced cilantro to the pan.

If the mixture is drying out, add about 1/2 cup of water.

Cover the pan again and let it simmer for another 5-10 minutes until the chicharron is soft to your liking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary