CHORIZO VERDE
HAD to have this. This really rocks. I got this from Rick Bayless on PBS. Not your typical Chorizo as they swap out the red spices for fresh herbs roasted Polano Chiles. I did make my own as I had a few pork roasts in the freezer. If you do it this way, pulse SMALL cuts in the food processor or you will get pureed pork.
Provided by Tugar357
Categories Mexican
Time 30m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- 1. Roast the poblano chile directly over a gas flame or 4 inches below a very hot electric broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, about 10 minutes for the broiler. Cool until handleable, rub off the blackened skin, tear open and pull out the stem and seed pod. Quickly rinse to remove any seeds or bits of skin. Roughly chop and scoop into a food processor, along with the serrano(s) and cilantro. Pulse until uniformly chopped, then run the machine until you have a coarse puree.
- 2. Finish the sausage. In a large bowl, combine the pork with the green seasonings and the salt-your hand is the most efficient utensil for working the seasonings thoroughly into the meat.
Nutrition Facts : Calories 340.4, Fat 23.6, SaturatedFat 8.8, Cholesterol 106.7, Sodium 858.6, Carbohydrate 0.8, Fiber 0.1, Sugar 0.4, Protein 29.3
CHORIZO-POTATO HASH BROWNS WITH BLACK BEANS AND SALSA VERDE
Steps:
- For the black beans: Combine the black beans, 1/2 cup water, coriander and cumin in a small saucepan. Bring to a simmer over medium heat and cook until heated through. Keep warm.
- For the salsa verde: In a bowl, combine the tomatillos, lime juice, cilantro, red onions, olive oil and honey to taste. Season with salt and pepper. Set aside.
- For the hash browns: Put the potatoes in a large pot of salted water and bring to a boil over high heat. Cook until very tender, about 10 minutes. Drain and set aside.
- Heat the canola oil in a large cast-iron skillet over high heat. Add the chorizo and cook until brown and separated into small pieces. Add the butter, then add the potatoes, breaking them up and pressing them down a bit using a potato masher. Stir the potatoes and sprinkle them with salt and pepper. Add the Monterey Jack and cotija. When the Monterey Jack gets melty, stir in the cilantro.
- To serve: Set a ring mold on a plate and press some of the hash brown mixture into the mold. (If you don't have a ring mold, just spoon some of the hash browns onto a plate.) Unmold and spoon some of the black beans over the hash browns. Top with an egg and some salsa verde. Garnish with cotija, cilantro, green onions and a dusting of ancho powder.
KETO CALDO VERDE WITH CHORIZO
A delicious, low-calorie, keto version of the traditional Portuguese soup! Just replace the potatoes with turnips and linguica with chorizo.
Provided by kitchgirl
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Spray a heavy-bottomed 4-quart pot with cooking spray. Add chorizo and cook, stirring frequently, until fat is released and chorizo is crispy, 2 to 3 minutes. Remove from the pot using a slotted spoon and set aside.
- Pour 1/2 cup chicken stock into the pot and scrape any browned bits on the bottom. Add remaining stock, turnips, onion, garlic, red pepper flakes, bay leaves, salt, and pepper. Cook until turnips are soft, about 15 minutes. Discard bay leaves. Puree mixture with an immersion blender until smooth.
- Stir kale into the soup. Cover pot and cook over low heat, about 15 minutes. Ladle into bowl and top with cooked chorizo.
Nutrition Facts : Calories 213.5 calories, Carbohydrate 25.4 g, Cholesterol 17.6 mg, Fat 9.3 g, Fiber 5.4 g, Protein 11.6 g, SaturatedFat 3.1 g, Sodium 1320.8 mg, Sugar 5.4 g
CHORIZO VERDE
Steps:
- 1. Prepare the flavorings. Roast the poblano chile directly over a gas flame or 4 inches below a very hot electric broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, about 10 mintues for the broiler. Cool until handleable, rub off the blackened skin, tear open and pull out the stem and seed pod. Quickly rinse to remove any seeds or bits of skin. Roughly chop and scoop into a food processor, along with the serrano(s) and cilantro. Pulse until uniformly chopped, then run the machine until you have a coarse puree. 2. Finish the sausage. In a large bowl, combine the pork with the green seasonings and the salt-your hand is the most efficient utensil for working the seasonings thoroughly into the meat
CALDO VERDE (PORTUGUESE SAUSAGE KALE SOUP)
This soup is so hearty and comforting, you'll almost forget how good it is for you. And it's perfect for cold weather with the spicy sausage, kale, potatoes, and plenty of chicken broth.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
- Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
- When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.
Nutrition Facts : Calories 564.8 calories, Carbohydrate 62.1 g, Cholesterol 55.9 mg, Fat 25.6 g, Fiber 6.6 g, Protein 25.1 g, SaturatedFat 8.6 g, Sodium 2850.6 mg, Sugar 4.3 g
FRESH GREEN CHORIZO
Because it's not stuffed into casings, this vibrant and fiery Mexican fresh pork sausage comes together fairly quickly. The most time-consuming part is roasting the green chiles and garlic, which are then puréed and mixed into ground pork along with spices, parsley and a tangy dose of sherry vinegar. Use the green chorizo as a base for tacos or scrambled eggs, or simmer it with beans into a thick, hearty stew. Wherever you use it though, be prepared for a kick. This is spicy stuff. And here are several more of our delicious chorizo recipes.
Provided by Melissa Clark
Categories dinner, lunch, sausages, main course
Time 30m
Yield 1 1/4 pounds sausage
Number Of Ingredients 13
Steps:
- Place the ground pork in a large bowl. Set a cast-iron skillet over medium heat for 5 minutes. Add black peppercorns, coriander seeds, cumin seeds, oregano, bay leaf and cloves and toast briefly until fragrant, about 15 seconds. Remove from the heat, transfer to a spice grinder and grind to a fine powder. Add to the bowl with the ground pork.
- Return the skillet to a high flame and heat for 5 minutes. Add garlic cloves, Serrano and poblano chiles and roast, turning them from time to time until softened slightly and blackened in spots, about 6 to 12 minutes, removing the pieces as they finish cooking. Set aside to cool at room temperature. Once garlic cloves are cool enough to handle, peel them and discard the skin. Wearing gloves if possible, remove the stems and seeds from the Serrano chiles. Remove the stems and seeds from the poblano chile, and peel away the charred skin.
- In a blender, purée the roasted garlic cloves, Serrano and poblano chiles along with the sherry vinegar, parsley and kosher salt until smooth. Transfer to the bowl with the ground pork and spices.
- Mix the chorizo with your (preferably gloved) hands until thoroughly combined. Transfer to a container and refrigerate until ready to use, or for up to 3 days. The chorizo can also be frozen in an airtight bag for up to 1 month.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 257 milligrams, Sugar 1 gram, TransFat 0 grams
More about "chorizo verde recipes"
GREEN CHORIZO RECIPE - HOW TO MAKE CHORIZO VERDE
From honest-food.net
4.9/5 (9)Total Time 1 hr 45 minsCategory Cured MeatCalories 109 per serving
- Cut the pork shoulder into chunks that will fit in your grinder. Mix with the salt and put in a closed container in the refrigerator overnight. Doing this helps develop myosin in the meat, which helps your sausage bind to itself.
- The next day, put all your grinding equipment in the fridge, and the blade and a 6.5 mm (or medium) die in the freezer. Take out about 15 feet of hog casings and flush them with warm water, checking for leaks. Set the casings aside in a bowl of warm water.
- Put the roasted green chiles, cilantro, serrano chile, and the garlic cloves in a food processor and buzz until you have a fine mix, almost a paste. Mix that in a bowl with the oregano, cumin, and coriander. Put it in the fridge.
- Grind your meat through the grinder once or twice. Once if it's decent pork shoulder, twice if you are using gnarly bits. Set the ground meat in the freezer while you clean up the grinder and set up your sausage stuffer.
CHORIZO VERDE - MEATS AND SAUSAGES
From meatsandsausages.com
CHORIZO VERDE AND 3 WAYS TO COOK SAUSAGE
From myfoodchannel.com
Estimated Reading Time 4 mins
FAVORITE SALSA VERDE DISHES - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
HOW TO MAKE THE PERFECT CALDO VERDE - RECIPE
From theguardian.com
RED RUSSIAN KALE AND CHORIZO SOUP (CALDO VERDE) RECIPE
From myrecipes.com
CHORIZO TACOS RECIPE (WARNING: YOU'LL WANT TO COOK THIS TONIGHT)
From mexicoinmykitchen.com
39 DELICIOUS CHORIZO RECIPES | TASTE OF HOME
RECIPE: HOW TO MAKE CHORIZO TACOS WITH SALSA VERDE
From mensjournal.com
MEXICAN CHORIZO RICE - MUST LOVE HOME
From mustlovehome.com
CHORIZO VERDE - THE WASHINGTON POST
From washingtonpost.com
11 TYPES OF CHORIZO: HOW TO EAT AND COOK WITH CHORIZO
From masterclass.com
18 BEST CHORIZO RECIPES - IZZYCOOKING
From izzycooking.com
29 CHORIZO RECIPES BECAUSE IT MAKES EVERYTHING TASTE …
From bonappetit.com
HOMEMADE GREEN CHORIZO | MEXICAN PLEASE
From mexicanplease.com
GREEN CHORIZO RECIPE - PAIGE GRANDJEAN, LIZ MERVOSH | FOOD & WINE
From foodandwine.com
CALDO VERDE (PORTUGUESE POTATO AND COLLARD GREEN SOUP WITH
From saveur.com
CHORIZO AND EGGS (WITH HOMEMADE SALSA VERDE!) | MEXICAN PLEASE
From mexicanplease.com
EXTRA CRISPY CHILAQUILES WITH SALSA VERDE, CHORIZO AND EGG
From nerdswithknives.com
CHORIZO VERDE - ALL ROADS LEAD TO THE KITCHEN
From allroadsleadtothe.kitchen
CHORIZO AND POTATO STEW, OR CALDO VERDE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
HOW TO MAKE HOMEMADE CHORIZO VERDE | GREEN CHORIZO …
From youtube.com
SALSA VERDE CHORIZO PIZZA RECIPE | CAKE 'N KNIFE
From cakenknife.com
CALDO VERDE RECIPE – TRADITIONAL PORTUGUESE SOUP
From spanishsabores.com
CHORIZO BREAKFAST TACOS WITH SALSA VERDE | RECIPE | KITCHEN STORIES
From kitchenstories.com
HOW TO MAKE CHORIZO IN SALSA - QUICK AND EASY RECIPE
From mexicoinmykitchen.com
CALDO VERDE ~ PORTUGUESE GREEN SOUP RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
CALDO VERDE RECIPE - TAYLOR FLADGATE | FOOD & WINE
From foodandwine.com
CHORIZO AND POTATO TACOS WITH AVOCADO SALSA VERDE
From closetcooking.com
EASY MEXICAN CHORIZO TACOS RECIPE - SERIOUS EATS
From seriouseats.com
CALDO VERDE RECIPE (CHORIZO AND POTATO SOUP) - OLIVEMAGAZINE
From olivemagazine.com
AUTHENTIC HOMEMADE MEXICAN CHORIZO - HONEST COOKING
From honestcooking.com
CALDO VERDE SOUP| PORK RECIPES | JAMIE OLIVER
From jamieoliver.com
RICK BAYLESSGREEN CHILE CHORIZO - RICK BAYLESS
From rickbayless.com
CHILE VERDE CHORIZO STUFFED POBLANOS - PALEOMG
From paleomg.com
CALDO VERDE (PORTUGUESE CABBAGE SOUP) RECIPE - BBC FOOD
From bbc.co.uk
CASA M CHORIZO ROJO
From casamspice.com
CALDO VERDE WITH CHORIZO, POTATO & KALE | BAKE TO THE ROOTS
From baketotheroots.de
GRILLED MEXICAN PIZZA WITH SALSA VERDE AND CHORIZO
From giveitsomethyme.com
CHORIZO AND EGG CHILAQUILES WITH SALSA VERDE RECIPE
From seriouseats.com
RED RUSSIAN KALE AND CHORIZO SOUP (CALDO VERDE) RECIPE
From sunset.com
10 BEST BEEF CHORIZO RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love