Chicharrón in Pasilla Chile Sauce

Yamilette González
A traditional homemade Mexican dish, chicharrón, or pork rinds, is crispy fried pork skin dunked in a pasilla chile sauce featuring a rich smoky taste and an earthy flavor. Easy-to-prepare and budget-friendly, chicharrón in pasilla chile sauce is ideal for busy weekdays. Everyone will love it!
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Ingredients
4
Portions
  • 2 tablespoons vegetable oil
  • 4 tomatoes, cut into quarters, for the pasilla chile sauce
  • 1/4 onions, for the pasilla chile sauce
  • 2 cloves garlic, for the pasilla chile sauce
  • 5 pasilla chiles, seeded, for the pasilla chile sauce
  • 2 cups chicken broth, for the pasilla chile sauce
  • 1 teaspoon oregano, for the pasilla chile sauce
  • 1 teaspoon allspice berry, for the pasilla chile sauce
  • 1/2 bunches cilantro, for the pasilla chile sauce
  • 2 tablespoons vegetable oil, for the pasilla chile sauce
  • salt
  • 300 grams pork rinds
  • 1 cup new potatoes, cooked, for the pork rinds
  • rice, for serving
  • beans, for serving
  • corn tortillas, for serving
Preparation
40 mins
20 mins
Easy
  • For the pasilla chile sauce: In a skillet over medium heat, add oil and fry tomatoes, pasilla chile, onion, and garlic. Pour chicken broth, oregano, allspice, and cilantro and cook for 15 minutes. Cool and reserve.
  • Transfer all the previous ingredients to a blender and blend until smooth.
  • In a skillet over medium heat, add oil and pour pasilla chile sauce. Season with salt and cook for 10 minutes. Add pork rinds and potatoes. Cook for 6 more minutes.
  • Serve chicharrón in pasilla chile sauce with rice and beans.

Nutritional information

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