Chicharrón recipe in green sauce with nopalitos

Ingredients to make Chicharrón in green sauce with nopalitos:

• ¼ kilogram of Pork rinds
• 4 units of Nopales
• ½ kilogram of green tomato
• 1 handful of green Serrano pepper (to taste)
• 1 tablespoon of oil
• 1 pinch of salt
• 1 teaspoon of Bicarbonate
• 1 clove garlic
• 1 unit of Onion

How to make Chicharrón in green sauce with nopalitos:

The chilies and tomatoes are cooked together and on the other hand, the nopales are cooked with the bicarbonate. Once everything is cooked, grind the chilies together with the tomatoes, garlic and onion.

Heat a pot, preferably clay, with oil. When it is very hot, empty the sauce and season with salt or with consommé powder if you prefer. The nopalitos are left to drain. They can be rinsed several times under running water, so that the slime is removed. When the sauce is already seasoned, add the pork rinds in small pieces and the nopales. Let the chicharrón soften and serve hot.

The pork rinds in green sauce with nopalitos dish can be accompanied with white rice, red rice or refried beans.