Green Chorizo Recipes

FRESH GREEN CHORIZO

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.

GREEN CHORIZO

Steps:

• Roast poblanos over an open flame on a gas stove or grill until skins are completely charred. Place in a bowl, cover with plastic wrap, and let sit for 30 minutes. Remove charred outer skins, cut in half, and remove the seeds and cores; finely chop poblanos.
• Place pork and fat in a large bowl. Add in poblanos, cilantro, serrano chiles, salt, garlic, oregano, cumin, and black pepper. Toss to coat meat with seasonings. Place in refrigerator until ready to grind.
• Grind the mixture through the small die of a meat grinder into a bowl set in ice.
• Using paddle attachment of a standing mixer, mix on low speed for 1 minute. Pour in vinegar, increase speed to medium, and mix until liquid is incorporated and sausage has a uniform consistancy, about 1 minute more. Chill until ready to stuff.
• Form a small patty of sausage and saute in a skillet over medium-high heat until cooked through. Taste and adjust seasonings if necessary.
• Stuff sausage into hog casings and twist into 6-inch links. Refrigerate until ready to cook, or freeze for future use.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill links over medium-high direct heat until sausage registers 160 degrees when an instant read thermometer is inserted in middle of link. Remove from grill, let rest for 5 minutes, and serve.

RACH'S GREEN CHORIZO SKILLET NACHOS WILL BE GONE BEFORE YOU KNOW IT

Steps:

• For the green chorizo, broil peppers, tomatillos and garlic to char evenly
• Place peppers in bowl and cover, cool to handle, then peel, stem and seed peppers
• Peel garlic
• Place the peppers, tomatillos, garlic, parsley and cilantro in a food processor
• In a small skillet over medium heat, toast the pepitas, cumin, peppercorn and oregano a minute or 2, then place in spice mill with sesame seeds and grind
• Place pork in a bowl and add salt, vinegar, green paste and spice blend
• Mix well, then cover and refrigerate
• Make the sausage and refrigerate at least 1`hour or preferably overnight before cooking
• For the queso sauce, add the oil, 2 turns of the pan, to a saucepot over medium heat, then add onions, garlic and salt and cook to soften, do not brown, add about ½ cup water to prevent browning as the onions begin to breakdown, and let it absorb
• Add crema or milk and cream cheese to the pot along with the cheeses, a few handfuls at a time, while stirring to guard the cheese from scorching
• Once hot, remove from heat and cover
• For the skillet nachos, heat a cast-iron skillet over medium-high heat and add oil, 2 turns of the pan, add the green chorizo and brown and crumble the meat, add stock and let it absorb
• Top and fill the skillet with corn chips, top the chips with the cheese sauce
• Broil to heat chips and brown sauce a bit
• Serve right from the skillet and garnish with scallions, cilantro and pickled jalapeño slices

CHORIZO GREEN CHILE BREAKFAST SKILLET

Steps:

• In a large, heavy bottomed skillet over medium heat, add the chorizo and break up with a wooden spoon. Cook until browned and cooked through, about 10 minutes. Remove from the skillet and set aside.
• Add the pepper and onion to the skillet and cook in the chorizo grease until the onions are translucent, approximately 5 minutes. Remove the vegetables using a slotted spoon and set aside with the chorizo.
• If there is not enough grease left in the pan, add a tablespoon of oil. Add in the potatoes and season with salt and pepper. Cook, stirring every few minutes, until the potatoes are golden and crisp. Add the vegetables and chorizo back in with a slotted spoon, making sure not to add too much of the grease back to the pan with them. Add in the drained green chiles and stir.
• Continue to cook 5-10 more minutes, or until the potatoes are tender and cooked through. Add in the cheese and stir.
• Make two holes in the potato mixture and crack an egg into each well. Season with additional salt and pepper, and cook the eggs to your liking. (I covered the pan and cooked for about 4-5 minutes.)
• Add on your salsa, avocado, and chives and serve immediately!

CHORIZO, POTATO AND GREEN CHILE OMELET

Steps:

• Heat oven to 350 degrees F.
• Cook chorizo and onions in medium ovenproof skillet on medium heat 8 min. or until chorizo is done, stirring frequently. Add potatoes and chiles; cook 2 min., stirring occasionally. Remove from heat. Stir in 1/2 cup cheese; spread to form even layer in skillet.
• Whisk eggs and sour cream until well blended; pour over chorizo mixture. Top with remaining cheese.
• Bake 25 min. or until center is set. Serve topped with salsa.

COLLARD GREENS AND CHORIZO

Steps:

• Heat the oil in a large saucepan. Cut the sausage into 2-inch pieces, add them to the pan, and brown over medium heat, covered, for about 5 minutes. Add the onions and carrots to the saucepan, and cook the mixture, covered, for 2 minutes.
• Meanwhile, cut the collard greens into 2-inch pieces, and wash them in a bowl of cold water. Lift the greens from the water, and add them, still wet, to the saucepan. Cook the mixture over medium to high heat for about 10 minutes, stirring occasionally until greens are wilted. Reduce the heat to low, and add the soy sauce and salt. Cover tightly, and cook over very low heat for about 45 minutes, until the greens are tender and most of the liquid is gone.
• Divide sausage and greens among six plates; serve immediately.

GREEN CHILE CHORIZO BURGERS

Steps:

• Prepare grill for direct cooking over medium-high heat (400-450°F/200-230°F).For relish, spritz peppers and onions with oil. Grill peppers, covered, 8-10 minutes or until charred on all sides, turning occasionally. Remove from heat and place in large resealable plastic bag. Seal bag and let stand at least 15 minutes. Peel off the skin of the peppers and remove seeds and stem. Grill onions, covered, for 2-3 minutes, until grill marks appear. Roughly chop peppers and onion; transfer to Manual Food Processor. Add remaining relish ingredients and pulse until finely chopped; set aside until ready to serve.For burgers, combine ground beef and chorizo in large mixing bowl; divide meat mixture into 4 portions. Press into patties, using Burger & Slider Press.Grill patties, covered, 10-12 minutes, flipping once, until internal temperature reaches 140°F (60°C) for medium doneness. Top patties with cheese, during last 1-2 minutes of cooking, or until cheese is melted.Place burgers in buns and top with tortilla chips and relish