This is a hugely popular dish in Mexico. It’s great by itself, but it is also used as a filling for gorditas, tacos, and sometimes even tortas. You can find it in pretty much any city, at a variety of restaurants, diners, and markets. In my home, we like to enjoy this dish served in a bowl with pinto beans. This is how my husband and I used to order it at an old eatery when we were living in Toluca, near Mexico City.
- Place the tomatillos, peppers, garlic, and 1/8 onion in a large saucepan. Cover with 4 cups (950 ml) of the water, turn the heat to high, and bring to a boil. Reduce the heat and gently simmer for about 15 minutes, until the tomatillos are cooked.
- Allow the ingredients in the saucepan to cool, then transfer them to a blender with 2 cups (480 ml) of the cooking water and blend until smooth. Do not add more water.
- Heat the oil in a large skillet over medium-high heat. Add the remaining ¼ chopped onion and cook, without browning, until soft, about 2 minutes. Add the sauce and cook over high heat, stirring from time to time, until the sauce is reduced and thickened, about 6 minutes.
- Stir in the chicharrones and season with the salt. Continue cooking over medium heat until the chicharrones are softer. This will take 10 to 12 minutes, depending on the thickness and freshness of the chicharrón. The fat from the pork crackling will float to the surface of the sauce. If you prefer the sauce to be thinner, add more water, about 1/2 cup (120 ml), while cooking.
- Serve with the tortillas and beans. Note: Store any leftovers in the refrigerator for up to 2 days.