Chicharrón (shredded pork) Filling
Chicharrón is pork that is cooked, shredded and mixed with vegetables. Traditionally, green pepper is used, but I am in love with Hatch green chiles, so I used those instead.
Servings: 36 pupusas
Ingredients
- 1 lb pork butt roast
- 1 cup water
- 3 garlic cloves chopped
- 1 tsp salt
- 8 cherry tomatoes
- 1/4 of an onion
- 1 tbls canned green chiles
- 1 cup grated pepperjack cheese
- 1/4 cup cotija cheese
Instructions
- Chop: Chop the pork into 1-2-inch cubes
- Cook: Add the pork, water, garlic and salt into a large pot. Cook over medium heat for 30 minutes.
- Prep: While the pork is cooking, prepare the salsa.
- Chop: In a food processor, chop the tomatoes and onion.
- Stir: Place the salsa into a large bowl and add the green chiles. Stir to combine.
- Heat: Back on the stove, turn the heat to medium-high for 10 minutes to allow the liquid to boil off.
- Stir: Reduce the heat back to medium and cook, stirring occasionally for 5 minutes to brown the fat.
- Pulse: Place the meat in a food processor. Pulse 8-10 times to chop the meat.
- Mix: Add the chopped meat to the salsa bowl along with the cheeses and mix with your hands.
- Fill: Use the prepared chicharrón as filling for pupusas.
Nutrition
Serving: 1g | Calories: 33kcal | Carbohydrates: 0.4g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 104mg | Potassium: 61mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 0.1mg