Squeeze the fresh limes and combine the juice with the orange juice.
Finely chop the remaining onions, tomato, pepper, and herbs.
Mix the vegetables, herbs, and radishes with the chopped chicharrones and juice.
Serve immediately with tostadas, tacos chips, or as a condiment along with guacamole.
Notes:
While mint (hierba buena) is the most typical herb for chojin, you can use a combination of mint and cilantro. Or just use whichever one you prefer or have available.
This recipe can be doubled or tripled. But to get the perfect texture, be sure to do all the chopping by hand rather than in a food processor.
Chojín should be served immediately so the chicharrones stay crispy. To make it in advance, chop all the vegetables and chicharrones, then store them separately (vegetables in the fridge). Combine with the lime and orange juices just before serving.
Do you have extra chicharrones? In traditional Portuguese cuisine, chicharrón is known as torresmo. They’re often marinated in a garlicky sauce of wine and paprika and then fried.
