Ingredients (Serves 4)
250g pressed chicharron (pork rinds) (you can also use chopped hard pork rinds)

1 cup La Sabrozita Salsa Verde

1/4 cup water (if you need to thin the sauce)

1/4 chopped onion (optional)

Vegetable oil (only if frying onions)

4–6 large flour tortillas

Sliced avocado (optional)

Lime and cilantro for garnish (optional)

How to prepare pork rinds in green sauce
1. Heat the sauce
In a medium saucepan, add La Sabrozita Salsa Verde. If you want it thinner, add a splash of water. Heat over medium heat.

2. Add the pork rinds
Add the pressed or chopped pork rinds. Cook over low heat for 5–7 minutes, until softened and well coated in the sauce. If using onion, sauté it in a little oil first before adding the salsa and chicharrón.

3. Heat the tortillas
Heat the flour tortillas on a griddle or skillet until soft and pliable.

4. Serve and enjoy
Fill each tortilla with a portion of chicharrón in green sauce. Garnish with avocado, a squeeze of lime, or fresh cilantro, if desired.

Tips for Better Flavor
Pressed chicharrón crumbles easily and is ideal for these quick stews.

If you prefer crunch, use chopped hard chicharrón and add it just before serving.

You can also grill it with a little cheese inside the tortilla for a more indulgent version.

Why use La Sabrozita Salsa Verde?
Because it saves you time without sacrificing flavor. Its blend of tomatillo, chili, garlic, and spices is perfectly balanced and ready to transform any dish into a delight. Ideal for chicharrón, enchiladas, tacos, and more.