Chicarron en salsa de tomate/ Pork rind in a tomato sauce

Diana Cavazos


This takes a little while folks so plan accordingly. If you like pork rinds, mild or spicy, I think you'll like these. They are great for any meal- breakfast, dinner, or supper. I like to serve this with gently refried beans, an overeasy egg,(if it's for breakfast; rice if it's for dinner or supper) and a slice or two of ripe avocado. Let me know how you serve them.

★★★★★ 1 vote
15 Min
1 Hr 30 Min


1 Tbsp
olive oil
2-3 medium
fresh jalapenos- seeded, and diced
1/4 large
white onion- sliced
1 can(s)
28 oz. diced tomatoes with juice
1/2 lb
chicharrones con puerco (pork rind with meat)
1 c
water, as needed
salt to taste


1Start by slicing onion, seeding and dicing jalapenos, and opening can of diced tomatoes.
2Break chicharron into 3x3" pieces, of whatever size you like.
3In heavy frying pan, heat oil over medium heat. Add onion and jalapenos, and cook until onions start to turn tranlucent.
4Add tomatoes, stirring to mix. Cover. Allow to simmer 10-15 minutes.
5Using an immersion blender, blend tomato mixture until lumpy. If no immersion blender, carefully add to regular blender in small batches. Be careful not to get splashed and burned.
6Add chicharron and stir to cover completely. Cover pan, reduce heat to medium-low, and simmer until meat is softened, adding water as needed. (Those pieces without any meat will soften much faster than those with meat. Feel free to serve the latter to anyone who doesn't care for the meat, or just can't wait to eat!!!)
7I serve these with gently refried beans, rice, and a couple of avocado slices. Try an egg over easy with this for breakfast!! Yum.

About Chicarron en salsa de tomate/ Pork rind in a tomato sauce