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The Navajo-Churro, or Churro for short,[1] (also American or Navajo Four-Horned) is a breed of domestic sheep originating with the Spanish Churra sheep obtained by Navajo, Hopi and other Native American nations around the 16th century during the Spanish Conquest.
The pork rind type is the skin of the pork after it has been seasoned and deep fried. In Mexico, they are eaten in a taco or gordita with salsa verde. In Latin America, they are eaten alone as a snack, with cachapas, as a stuffing in arepas or Salvadoran pupusas, or as the meat portion of various stews and soups.t is boiled then cooked in its own fat, adding beer or chicha to the pot for more flavor. Pork chicharron chicharrÃ³n is normally served only On sundays and is eaten with, llajwa a tomato, salsa and, mote a type of. Corn there are other variations of chicharron chicharrÃ³n made with chicken. and fish