Chicharrón en Frijol

Crackling Pork Skin in Black Beans

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in
Oaxaca: Home Cooking from the Heart of Mexico

By Bricia Lopez and Javier Cabral

Published 2019

  • About

Chicharrón’s texture when it soaks a bit in black bean broth is an essential Oaxacan experience. It’s not completely crunchy and yet not completely tender, and, when eaten in black beans with torn pieces of tortillas, it makes such a filling breakfast. It hits the spot when you need just a little bit more out of your pot of beans.