Spicy Chorizo Verde
This Spicy Chorizo Verde (green chorizo) is made with lots of green peppers, fresh herbs, and spices. It has a wonderful flavor and can be enjoyed in various ways!
Servings: 10 Servings
Calories: 351kcal
Equipment
Ingredients
- 1½ teaspoon black peppercorn
- 2½ teaspoon coriander seeds
- ¾ teaspoon cumin seeds
- 10 whole cloves
- 1 tsp crushed red pepper flakes
- 2 small bay leaves
- 1 large poblano pepper
- 2 medium serrano peppers
- 2 medium jalapeno peppers
- 8 large garlic cloves
- 1 cup chopped cilantro
- 1 cup chopped parsley
- 4 green onions
- ¼ cup red wine vinegar
- 2¾ lbs ground pork (25% -30% fat)
- 2¾ teaspoon sea salt
- 1 tablespoon dried oregano
- hog casings (optional)
Instructions
- Add peppercorns, coriander seeds, cumin seeds, and whole cloves to a hot cast-iron skillet and toast for 30 seconds or until fragrant. Add crushed red pepper and bay leaves and toast for an additional 10 seconds. Add all the toasted spices to a spice grinder (or coffee grinder) and grind until no large chunks remain.
- Add poblano pepper, serranos, jalapeños, and unpeeled garlic to the same cast iron skillet and toast over medium-high heat until charred. Finish poblano pepper over an open flame until completely black. Once cool, remove charred skin, stem, and poblano seeds. Peel garlic. No need to peel the other peppers.
- Roughly chop peppers, then add to a food processor along with garlic, roughly chopped cilantro, parsley, green onions, and vinegar. Blend until coarsely chopped.
- Add ground pork to a large bowl and sprinkle with salt, oregano, and ground-up spices. Add chopped herbs and vegetables, then mix with gloved hands until incorporated.
- Run pork mixture through a meat grinder using the fine grinding blade (with the smallest holes). Make a small patty with a few ounces of the meat mixture, fry, and taste to see if the seasoning needs to be adjusted.
- If satisfied with the flavor, cover with saran wrap and allow to marinate for at least a few hours. If the flavor needs adjusting, do that before marinating the pork mixture.
- After the chorizo verde mixture has marinated for a few hours, stuff the pork mixture in hog casings to make sausage, form into patties, or cook as is. See the "serving suggestions" section for other serving ideas!
Video
Notes
- Make sure to wear gloves when handling hot peppers so you don't get the oils on your hands. You will regret it later when you rub your eyes, trust me, I'm speaking from experience.
- Sausage needs a high-fat ratio, anywhere from 25-30%. Any leaner and the chorizo will be too dry.
- If you have an electric stove, the poblano pepper can be charred by broiling instead.
- Store chorizo verde in an airtight container in the fridge for up to 3 days.
- Freeze green chorizo for up to 3 months.
Nutrition
Serving: 1servings | Calories: 351kcal | Carbohydrates: 5g | Protein: 22g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 720mg | Fiber: 1g | Sugar: 1g
