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.
- 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
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.
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.