Ingredients Pork Salsa Verde Chicharrón Tacos 5.0 (2) 2 Reviews For this unusual recipe, chef Enrique Olvera quickly simmers fried pork rinds in salsa verde until tender, then turns them into a taco filling. Crumbled pork rinds on top add crunch. Slideshow: More Taco Recipes By Enrique Olvera Updated on September 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 30 mins Yield: 6 Ingredients 1/4 pound thick, crisp chicharrones, plus crushed chicharrones for garnish (see Note) 1/3 cup water 1 1/2 cups Salsa Verde Salt Six 8-inch Corn Tortillas or fresh corn tortillas, warm Sour cream purslane or watercress, for serving Directions In a large skillet, combine the chicharrones and water and cook over moderately high heat, stirring, until the chicharrones start to soften and the water is absorbed, 3 to 5 minutes. Add the salsa verde and cook over moderate heat, stirring, until the chicharrones are coated and the salsa is thick, about 5 minutes. Season with salt. Serve in the corn tortillas, topped with sour cream, purslane and crushed chicharrones. Notes Look for good-quality chicharrones, preferably with a little meat attached, at Mexican markets. Suggested Pairing Tangy tomatillo salsa is fantastic with equally bright, citrusy white wines. Try these tacos with a vinho verde. Rate it Print