Pork Cracklings in green sauce – Chicharrón prensado en salsa verde

As I am getting all my plants and new seedlings ready to go outside in my backyard, I am also cleaning my fridge and pantry in the kitchen, and using up without reservations, as much as I can of my harvest and cooking leftovers from last fall.  I had a jar of green sauce left in the cupboard, and in the freezer, I found a bag of my homemade pressed pork cracklings (chicharrón prensado).  The most popular way to cook chicharrón prensado  is in a red guajillo pepper sauce, but it is equally delicious in green sauce, especially with some add-ins, like potatoes, or melting cheese.

Pork Cracklings in Green Sauce –

Chicharrón prensado en salsa verde

Printable recipes:

Pork Cracklings in Green Sauce

Homemade Pressed Pork Cracklings

Green Sauce 

Ingredients

½ lb (225 g) chicharrón prensado (pressed pork cracklings)
½ cup onion; peeled and chopped
1 large potato; washed, peeled, cooked and cubed
2 cups Mexican cooked green sauce (salsa verde, homemade or from jar)
1 tsp ground cumin
½ cup water
1 tbsp oil, if needed  
salt and pepper, to taste
To serve: warm tortillas, tostadas, or tortilla chips
Optional: ¼ lb (110 g) stringy cheese, such as Oaxaca style quesillo, or fresh mozzarella

Place pork cracklings in a large pan over medium heat (photo below, left).  Break up and stir, until they turn crispy and golden brown, then add chopped onion (photo below, right):

Continue cooking and stirring for a couple more minutes, until the onions look translucent; if the bottom of the pan looks too dry, add one tablespoon of oil (photo below, left).  Incorporate cooked and cubed potatoes (photo below, right):

Allow potatoes to lightly brown, then add green sauce, water and ground cumin (photo below, left).  Stir, reduce heat to low, cover the pan, and allow to simmer for ten minutes.  Uncover and give a last stir, seasoning with salt and pepper, to taste; serve immediately (photo below, right):

Scoop generous portions into bowls, and offer warm tortillas on the side:

This delicious stew may be scooped onto the tortillas for tacos de guisado:

An optional presentation is as an appetizer, for dipping.  Place some stew in a small bowl or ramekin, topping with some good melting cheese, anything from cheap shredded mozzarella cheese, to chef-worth Oaxaca style quesillo (photo below, left); broil or microwave until the cheese melts, serving with tortillas, on tostadas, or with tortilla chips, as in the photo below, right:

Dipping the tortilla chip in the bowl, then pulling all the cheesy goodness with a good spoonful of cracklings is so satisfying and inviting:

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