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Pork Rind Tacos in Green Salsa

Name: Pork Rind Tacos in Green Salsa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 300 g Pork rind (chicharrón); 500 g Tomatillos; 2 Serrano chillies; 1 White onion; 12 Corn tortillas; 80 ml Mexican crema (soured cream); 2 cdas Vegetable oil; 3 cloves Garlic cloves; 30 g Fresh coriander

30 min (10 prep + 20 cook) Easy 4 servings Centro

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 30 Mar 2026

Pork rind braised in tomatillo green salsa with coriander and onion, in corn tortillas.

About this recipe

Pork rind tacos in green salsa are a classic of budget eateries and taco stands in central Mexico. Pork rind, crispy when dry but transformed when cooked in tomatillo salsa into something completely different - soft, spongy, soaked in the green, tangy flavour of the salsa - is one of the most versatile ingredients in popular Mexican cooking. Budget-friendly, quick and extraordinarily tasty, these tacos represent the magic of culinary transformation.

History & Origin

Pork rind - pig skin deep-fried until crispy - is a legacy of the Iberian pig that the Spanish introduced to the Americas in the 16th century. However, Mexican cuisine adopted and transformed it in ways that far surpass its European origins. Pork rind braised in green salsa is one of those transformations: submerged in hot salsa, the crispy rind rehydrates and absorbs the flavours of the tomatillo, serrano chilli and coriander, becoming something completely new. This process - colloquially known as 'drowning the chicharrón' - is a Mexican culinary technique that turns a dry ingredient into a juicy stew in minutes. Pork rind tacos in green salsa are a classic Sunday breakfast in central Mexico and a favourite at neighbourhood taco stands.

Estimated cost

£8.50

Total cost

£2.13

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

16g

Protein

35g

Carbohydrates

20g

Fat

Fibre

620mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Prepare the green salsa: cook the husked tomatillos with 1-2 serrano chillies and 1/4 onion in salted water for 8-10 minutes until the tomatillos change colour and are soft. Blend with 2 garlic cloves, a handful of coriander and salt. Set aside.
💡 Do not discard the tomatillo cooking water; use it for blending to give the salsa body.
2
Heat 2 tablespoons of oil in a wide frying pan or casserole over medium-high heat. Pour in the green salsa (strained or blended directly) and let it fry for 3-4 minutes stirring, until it changes colour and thickens slightly.
💡 Frying the salsa before adding the pork rind concentrates the flavours and removes the raw tomatillo taste.
3
Add the pork rind broken into irregular 4-5 cm pieces directly to the boiling green salsa. Mix well, reduce heat to medium-low and let the pork rind rehydrate in the salsa for 5-8 minutes, stirring occasionally. Adjust salt.
💡 The time in salsa determines the texture: 5 min = slightly crisp inside, 10 min = completely soft and spongy.
4
Warm the corn tortillas directly on a griddle. Serve the pork rind tacos in green salsa with finely chopped white onion, fresh coriander and sliced serrano chilli for those who want more heat. A drizzle of Mexican crema is optional but highly recommended.
💡 Serve immediately: the pork rind in salsa continues to absorb it and may run dry if you wait too long.