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Chicharron with Potatoes

cook time: 30 minutes

prep time: 30 minutes

servings: 4


  • 4 cambray potatoes, quartered
  • 2 tomatoes finely chopped
  • 1 onion, finely sliced
  • 3 serrano peppers, sliced
  • 150 g (1/3 lb.) chicharron
  • Salt, to taste
  • Oil
  • Water


Brown the potatoes and onion in a small amount of oil for 2 minutes, then add tomatoes. If dry, add a little water. Add the chicharron a little at a time. Gently fold in peppers and season to taste.

Comments from Our Recipe Testers

Great for diabetics because it uses Splenda.

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