Chicharrón Chex® Mix
Prep Time:
15 minutes
Cook Time:
45 minutes
Servings:
8 servings
Ingredients
  • ½ cup (4 ounces) lard, melted
  • 1 tablespoon malt vinegar
  • 2 teaspoons kosher salt
  • 2 teaspoons dried oregano
  • 2 teaspoons garlic powder
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon finely grated lime zest
  • ½ teaspoon freshly ground black pepper
  • 3 cups Corn Chex®
  • 3 cups Rice Chex®
  • 1½ cups Wheat Chex®
  • 1 cup small pretzels
  • 3 cups pork rinds
Directions
  1. Preheat the oven to 250°. In a medium bowl, add the melted lard, malt vinegar, salt, oregano, garlic powder, Worcestershire, thyme, onion powder, cayenne, lime zest and black pepper, and stir to combine.
  2. To a large roasting pan or rimmed baking sheet, add the Corn Chex®, Rice Chex®, Wheat Chex®, pretzels and pork rinds. Drizzle the spice mixture over the top and, using a rubber spatula, toss and coat the Chex® evenly. Bake, stirring every 15 minutes, until the Chex® Mix is toasted and fragrant, about 45 minutes. Remove the pan from the oven and transfer the mix to a serving bowl. And serve. Crate and Barrel provided the products featured here and sponsored this post.