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.
Servings: 16
Calories: 173kcal
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