Chicharrónes Add Porky Flavor to Stews and Desserts

Molly Each

"Chicharrón is a way of life in Mexico,” says Hugo Ortega, the Mexican-born chef of Houston’s Caracol, citing the versatility of seasoned, deep-fried pig skin usually eaten straight from the bag. Also called pork rinds or cracklings, the crispy snack isn’t just a Mexican staple: chicharrónes are traditionally used in cuisines around the world. Stateside, the crunchy, salty snacks are showing up as bar snacks, and in any dish...