Chicharrón con Crema (Pork Rind Dip)

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Historic Centre of Oaxaca

📍 Where this dish comes from: Oaxaca · Historic Centre of Oaxaca
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Chicharrón con Crema (Pork Rind Dip), plated and ready to serve

Ingredients for Chicharrón con Crema (Pork Rind Dip)

Chicharrón con Crema (Pork Rind Dip)

This smoky, creamy dip was once a poor man's treasure in the pueblos — now it's a keto superstar.
Print Recipe
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 4 servings
Calories: 150kcal

Ingredients

  • 1 cup pork rinds broken into bite-sized pieces
  • 1/2 cup sour cream or Mexican crema
  • 1/4 cup diced tomato
  • 1 jalapeño finely chopped
  • 1 tbsp olive oil
  • Salt to taste

Instructions

  • Sauté the tomato and jalapeño in olive oil until soft.
  • Stir in crema and pork rinds.
  • Cook for 2–3 minutes until thick.
  • Serve warm.

Nutrition

Serving: 1serving | Calories: 150kcal | Protein: 5g | Fat: 13g | Fiber: 1g
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Cooking Chicharrón con Crema (Pork Rind Dip) in the kitchen

About This Dish

This smoky, creamy dip was once a poor man’s treasure in the pueblos — now it’s a keto superstar. Pork rinds swim in a rich crema spiced with jalapeños and tomatoes, perfect for scooping or spooning.

Health Benefits

  • Pork rinds are a naturally carb-free source of fat and protein.
  • Mexican crema provides richness without added sugar or carbs.
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