Learn how to veganize a Mexican classic dish of pork crackling in a tangy, slightly spicy green salsa!
What is Chicharron
Chicharrón in Mexico is fried pork crackling.
It’s a pretty disgusting thing! All the years I ate meat, chicharron was not one of my favorite things to eat — particularly as I got older, that and cueritos (pickled pork skin) is something that the older I got, the more disgusting it became to me.
How is Traditional Chicharron Cooked and Eaten
In Mexico chicharron is consumed in a variety of ways, the first is like you would corn chips to dip into salsas and enjoy as a snack.
Another very popular way of eating chicharron is as a stuffing for tacos, and gorditas. Typically it’s cooked in either a red salsa or a green salsa. Sometimes potatoes can be added to the mix, as you’ll see I did here.
Cruelty-Free, Vegan Chicharron to The Rescue
A plate of my mom’s chicharron en salsa verde or a gordita stuffed with chicharron was definitely not something I missed or thought I’d ever eat again after going meatless!
About a year ago I was at a health food store when I spotted a long bag with sheets of long golden thing, the bag was labeled “chicharron vegetarianon” I was blown away!
What?! How on earth does one make faux crispy pork skin? Being the curious person I am, I picked it up and started reading the label. I was surprised that is was made with a combination of soy flour and vital wheat gluten and some seasonings.
Of course, I purchased a bag and just had to taste it. When I got home I opened the bag to take a taste. It was crispy, crunchy and the taste was savory and I swear had hints of similarity to “regular” chicharron — of course minus the whole yucky pork smell and actual taste. I couldn’t believe how good it tasted.
The very first time I made it just like the recipe I’m sharing with you today. In the year I’ve been eating it I’ve made it in both salsa verde and salsa roja. I’ve eaten it with rice, beans and tortillas and I’ve also stuffed it in gorditas and burritos.
This dish has become a favorite of mine and when I cook it I make a large batch so that I can freeze smaller portions for future meals whenever the craving should strike. It freezes and defrosts quite well.
So What Does Vegan Chicharron in Salsa Verde Taste Like
The very first time I cooked and tasted the chicharron in the salsa verde, I was shocked at how delicious and perfect the texture was.
Amigos, it was so shockingly similar to the real deal and after a couple of bites it totally weirded me out! But it was so yummy the way the chicharron soaked up the salsa so perfectly.
So this dish you get all the great tangy, little spicy flavors of a normal salsa verde. Then there’s the crispiness of the potato bits that adds a nice flavor. The chicharron adds that umami, savory taste and altogether it’s crazy good!
How to Serve Chicharron in Salsa Verde
As you can see I served my meal with a pile of corn tortillas and a generous portion of arroz blanco, which I’ll have a recipe for that coming soon — it’s not just steamed white rice, because in Mexico we don’t do basic rice (lol), you’ll see.
Another way you can serve your chicharron is with some boiled or refried beans. Or just with tortillas and make yourself some tacos. Really any way you decide to eat this will be yum!
Where to Buy Vegan Chicharron
As some of you are aware, I live in Mexico and here it’s available in nearly all the health food stores as well as any place that sells organic and vegan & vegetarian foods.
For the rest of you, you can try Mexican supermarkets in your area as well as online stores. Be on the lookout for “vegan pork rinds”.
Recipe for Vegan Chicharron in Salsa Verde
Vegan Chicharron Cooked with Potatoes and Salsa Verde
- Learn how to veganize a Mexican classic dish of pork crackling in a tangy, slightly spicy green salsa!
- 3.5 oz vegan chicharron
- 1 lb. tomatillos rinsed and cut in quarters
- 2 serrano or jalapenos for milder sauce
- 5 garlic cloves less if desired
- 1/4 of medium white onion
- 1 cup vegetable broth or water
- few leaves of epazote either fresh or frozen
- 1 teaspoon salt or to taste
- 1 Tablespoon olive oil
- 2 medium potatoes cubed
- 1/2 teaspoon salt or to taste
- 2 medium potatoes cubed
- 1/2 cup vegetable broth
- 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!
As you can see it’s incredibly easy to make this recipe!
Thanks for stopping by amigos, I’ve been working on lots more recipes to share with you. I hope to start being able to publish them quicker, just please be patient with me.