Chicharrones guisados transforms store-bought fried pork rinds into a tender, sauce-soaked stew by simmering them in a smoky tomatillo-tomato braise with chipotle peppers and fresh cilantro. The result is crispy-edged yet tender pork in a deeply flavorful, medium-spiced sauce.
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Heat oil in a medium pot over medium-high heat until shimmering. Add onions and cook, stirring occasionally, until onions are starting to brown, about 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add oregano and cumin and cook, stirring constantly, until fragrant, about 30 seconds. Add tomatillos, tomatoes, serrano pepper, and chipotle peppers. Scrape up any browned bits from bottom of pan and reduce heat to medium. Continue to cook, stirring occasionally, until tomatillos and tomatoes are softened and their juices have reduced to a thick sauce-like consistency. Add 2 cups chicken stock (or water), bring to a simmer, and simmer for 5 minutes. Remove from heat.
Transfer mixture to a food processor. Add cilantro and process until mostly smooth, with an oatmeal-like consistency. Season to taste with salt and pepper.
Return the puréed sauce back to the pot. Add chicharrones and bring sauce to a simmer. Simmer until the chicharrones are tender, 10 to 15 minutes, adding additional stock or water as necessary to adjust the consistency of the liquid. Serve with choice of garnishes.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally; add a splash of water if the sauce has thickened.
Yes, but you'll need to deep-fry fresh pork skin until crispy first, which adds significant prep time. Store-bought chicharrones are the traditional shortcut and work excellently here.
Add the chicharrones in the final 5–10 minutes of cooking so they absorb flavor without fully softening. They'll remain slightly crispy at the edges while becoming tender inside.
Tomatillos provide tangy, bright acidity; canned tomatoes add depth and body. Both are essential—tomatillos alone would taste thin.
Yes. Omit chipotles and add 1/2 teaspoon smoked paprika plus an extra serrano pepper for heat and complexity instead.
Yes—double all ingredients and simmer 5–10 minutes longer to let flavors meld. Use a larger pot to maintain consistent cooking.
