Chicharrones & Guacamole Recipe

Prepare oil

Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 1 to 1 1/2 inches (enough to submerge pork rinds). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of rind — it should sizzle immediately.

Dry and score pork rinds

Pat the raw pork rinds dry with paper towels. If pieces are very large, cut into 2–3 inch bite-size pieces. Lightly score thicker pieces with a knife so they puff evenly when frying.

Fry in batches

Working in small batches to avoid crowding, carefully add pork rinds to the hot oil using tongs. They will sizzle, puff, and expand — fry 1 to 2 minutes until golden-brown and crisp. Remove with a slotted spoon to a paper towel-lined tray to drain. Repeat with remaining pork rinds.

Season

While still hot, immediately sprinkle the chicharrones with kosher salt, ground cumin, and smoked paprika. Squeeze a little fresh lime over some pieces for a bright finish. Let cool slightly — they will crisp further as they rest.

Keep warm if serving immediately or store in an airtight container once completely cooled. If oil smokes while frying, reduce heat slightly; maintain roughly 325–350°F to avoid burning.

Prep avocados

Cut avocados in half, remove pits, and scoop flesh into a medium mixing bowl. Reserve one small wedge of avocado or a bit of flesh to press against the bowl to help prevent browning if not serving right away.

Mash and season

Using a fork or potato masher, mash avocados to your preferred texture (some chunky, some smooth). Immediately add fresh lime juice and sea salt; mix to combine. Lime juice helps preserve color and adds brightness.

Add aromatics and mix-ins

Fold in finely minced red onion, minced jalapeño (start with half if you prefer less heat), minced garlic, chopped cilantro, and diced tomato. If using, fold in the diced mango or pineapple for a sweet-heat contrast. Taste and adjust seasoning with additional salt, a squeeze more lime, or a pinch more pepper as needed.

Cover guacamole with plastic wrap pressed directly onto the surface to minimize browning if not serving immediately. Keep refrigerated until serving, but bring to room temperature (10–15 minutes) for best flavor.

Transfer warm chicharrones to a large serving bowl or platter. Spoon guacamole into a separate bowl or make a shallow well in the center of the chicharrones for sharing.

Garnish the guacamole with a sprinkle of chopped cilantro, an extra grind of black pepper if desired, and place lime wedges alongside. Serve immediately so chicharrones remain crunchy and guacamole is fresh.

Suggested pairing: serve as a happy hour snack for 4–6 people. Provide small plates and napkins — chicharrones are salty and crunchy, perfect for scooping guacamole.