“Chicharron en Salsa Verde” – Pork Belly in Salsa Verde for 2

To make this very popular Mexican dinner & breakfast dish, pork belly is slow-roasted in a spicy tomatillo sauce until it’s melt-in-your-mouth tender. Tuck it into a handmade tortilla and sprinkle on the onion and cilantro!

Chef Arnaldo Richards is a third-generation chef who started learning his grandmother’s recipes at age 13 while growing up at his family’s restaurants in Monterey, Mexico. Many of those authentic Mexican dishes and sauces are still on the menu at his legendary restaurant, Picos, which opened in 1984 and remains one of Houston’s most beloved Mexican restaurants.