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.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
De-stem and de-seed the poblanos, adding them to a blender.
- 3
Rinse the serrano peppers and cut off the stems. Add them to the blender.
- 4
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.
- 5
Add blender mixture to 2 lbs. ground pork in a mixing bowl. Use a spoon or your hands to combine.
- 6
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.