Chicharron en salsa verde is popular Mexican dish traditionally made with pork crackling and stewed in a flavorful green chile salsa made with tomatillos. This is my vegan chicharron en salsa verde recipe with potatoes, and you’re going to love it!
Break up the chicharron into small pieces and set aside.
In a blender process the tomatillos, serrano, garlic, onion, broth, epazote, and salt until smooth. In a large pot or Dutch oven add the olive oil then once warm add the potatoes and sprinkle with salt then sauté until they’ve begun to soften.
Pour in the blended salsa and the half cup of vegetable, cover and simmer under medium-low heat for 15 minutes or until the potatoes are cooked through. Add the broken pieces of the chicharron and stir until well incorporated. Allow to simmer until the chicharron becomes soft and has soaked up some of the sauce. Serve as desired & enjoy!
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* Please note that the nutritional information will be different because we are using vegan chicharron made from soy, not pork rinds. How to Serve: Serve with Mexican arroz blanco, refried beans and warm corn tortillas.Any agua fresca will be a perfect drink. I love agua de sandia with this dish. How to Store: Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze for up to 1 month. Defrost in the refrigerator overnight or on the countertop at room temperature.