Homemade Chicharron & Guacamole


Prep Time 12 hrs
Cook Time 30 mins
Servings 4



  • 1 1/2 pound piece pork skin, trimmed of excess fat at least 1/4-inch thick
  • Lard for frying
  • 3 avocados
  • 1/2 teaspoon salt
  • 1/2 cup white onion, chopped
  • 1/2 cup tomatoes, diced
  • 1 jalapeƱo, minced
  • Squeeze of lime juice
  • Cilantro to taste
  • Salt to taste


  1. Put the pork skin in a large pot and cover with water. Bring the water to a boil and cook until the skin is soft and pliable but not falling apart, about 1 1/2 to 2 hours, adding more water as needed.
  2. Remove with a slotted spoon. Lay the skin flat on a cooling rack. Allow to cool in the refrigerator, uncovered, for about 2 hours.
  3. Use a spoon to remove all subcutaneous fat. Place the scraped skin on a rack set over a baking sheet.
  4. Set the oven to its lowest possible setting, 200F, and dehydrate overnight, until dry and brittle.
  5. To fry the pork skins, snap into small, 1-inch pieces.
  6. Heat a deep-sided pot with about 4 inches of lard to 400F. Fry one piece at a time, until it puffs up and turns crispy, about 15 seconds.
  7. Remove to a paper-towel-lined tray and season with salt.
  8. To make the guacamole, peel, pit, and mash avocado. Season with salt and mash a little more.
  9. Stir in onions, tomatoes, jalapeƱos, lime juice and cilantro. Mix together. Season to taste.

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