Seen it done once, but heck, that was back in the early 70's and my mind just doesn't remember things, especially recipes that long ago.

Sure been wanting to give it a try myself with the skin from pork shoulders that I use for BBQ and with making deer sausage.

Anyone made them before?

Are you asking about recipes using chicharrones or how to make them? Lots of recipes call for chicharrones - mofongo, piononos, mixed in with breakfast eggs, etc. What are you thinking you would like to do? I don't make chicharrones - the La Azteca meat counter has the best chicharrones and chicharrones carne (crudo) anywhere! If you are wanting to make them - the best chicharrones (cracklins / fried pork rinds) are from the belly with all the fat. Any portion of the skin can be crisped up but there may need to be fat added if there is not enough attached. Big pot, salt, pork belly with fat, heat, stir and stir and stir - fat will melt and the skin will begin to bubble crisp - it is up to you if you want them dry like the crud that is sold at the Stop and Puke or if you want em crisp with a little bit of the fat still juicy.

start off with a big cast iron pot or dutch oven on a super low fire with pure lard. (has the best flavor if you make it yourself) then add your cut pork belly meat in in chunks (only want one layer of meat in the bottom). remember to keep the grease slow. you want the meat to go in to the grease and take 10 seconds to start to bubble. cook until the pieces start to float and when the piece floats take it out and drain on a paper towel. let the meat cool. then take a spray bottle and fill it with cool water and spray the meat all over and saturate it fairly well in the mean time crank your grease up. and when the grease is rolling good spray the grease with the water and when it is spitting like crazy then it is ready for the meat. add the meat and flash fry for a minute or two (this gets them real crispy) then put them in a paper bag and but some seasonings on them ( I do some with tonys, and tonys and brown sugar for a sweet and spicy)

Double-R -- I'm coming to your house...

darn tasty vittles if i do say so myself

Don't get chicharrones and chichonas mixed up.