Here's a recipe for a vibrant homemade green chorizo that uses poblanos and serranos to really spice things up. It's surprisingly easy to make too! mexicanplease.com
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5 from 1 vote

Homemade Green Chorizo

Here's a recipe for a vibrant homemade green chorizo that uses poblanos and serranos to really spice things up. Be sure to use a fatty cut of ground pork. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 16
Calories: 173kcal
Author: Patrick Calhoun | Mexican Please

Ingredients

  • 2 lbs. ground pork
  • 2 poblano peppers
  • 1/2 bunch cilantro
  • 1/2 bunch parsley
  • 2-3 serrano peppers
  • 4 cloves garlic
  • 2 teaspoons Mexican oregano
  • 1/2 teaspoon cumin
  • freshly cracked pepper
  • 2 teaspoons salt
  • 1/4 cup cider vinegar
  • splash water

Instructions

  • Rinse the poblanos.  Roast them in the oven at 400F for 20-30 minutes.  You can flip them over once halfway through the roasting period if you want.
  • De-stem and de-seed the poblanos, adding them to a blender.
  • Rinse the serrano peppers and cut off the stems.  Add them to the blender.  
  • Rinse the cilantro and parsley.  Twist off the thicker, bottom portions of the stems and discard.  Add the cilantro and parsley to the blender along with 4 cloves of peeled garlic, 2 teaspoons Mexican oregano, 1/2 teaspoon cumin, 2 teaspoons salt, freshly cracked pepper, 1/4 cup cider vinegar, and a splash of water.  Combine thoroughly.
  • Add blender mixture to 2 lbs. ground pork in a mixing bowl.  Use a spoon or your hands to combine. 
  • Store in 1/2 lb. chunks using Ziplocs.  I keep one in the fridge where it will keep for a few days and store the others in the freezer.

Notes

You can use 3 serrano peppers if you want a fiery version.
 
Be sure to buy a fatty cut of ground pork.   Without enough fat it won't taste like sausage/chorizo.   Adding additional back fat is always an option too. 
 
Cook as you would any other sausage.  Using a dollop of oil or butter, give it 3-5 minutes per side in a skillet over medium-high heat.  Crumble into bits to cook it faster. 
 
Don't sweat it if you don't have Mexican oregano.  You can use regular oregano or omit it altogether. 

Nutrition

Calories: 173kcal