Bolivian Chicharron Recipe

Fried meat background

This Bolivian chicharron recipe is made with seasoned cubed pork and cooked very slowly. It is then fried in its own rendered fat for crispiness. The meat will be tender inside and crisp in the outside.

This Bolivian chicharron recipe is quite easy to make and it is very flavorful. It will be marinated in a lot of garlic and cumin and then braised in beer.

This meal could easily pass for carnitas as well. In Bolivia we serve this meal with hominy and with a black dehydrated potato called chuño. Chuño is soaked all night and then boiled. If you decide to serve it as carnitas serve it with tortillas, rice and beans.

Here is what you need for this delicious and easy Bolivian chicharron recipe:

Serves twelve
5 pounds pork shoulder, cut into large cubes
8 large garlic cloves, minced
2 – 3 tablespoons ground cumin
Salt & Pepper
1 bottle beer (not dark ale)

Generously salt the pork. Add the garlic and cumin and mix pork, making sure it is all seasoned well. Season generously with pepper.

Place pork in a braising pan and add the beer. Bring to a boil, cover and reduce heat.Braise for 2 hours. Uncover and cook for an extra 30 minutes, until all the liquid is gone.

Continue cooking pork so that it crisps in it’s own fat.Make sure to stir it often so as to prevent it from sticking to the bottom of the pan.

Serve crisped pork with warm hominy or tortillas, rice and beans.Enjoy!

CALORIES 432.25; FAT 28.57 grs (sat 9.98; mono 12.53; poly 2.93); PROTEIN 36.38 grs ; FIBER 0.75 grs; CARBS 2.40 grs; CHOLESTEROL 126.61 mg; IRON 1.70 mg; SODIUM 496.62 mg; CALCIUM 56.93 mg

Print the Chicharron Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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