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Fresh Green Chorizo

5.0(237)

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.

by Melissa Clark

Open original recipe

MexicanDinner, Lunch, Sausages, Main Course

Servings

1 1/4 pounds sausage

Total time

30 min

Calories / serving

218 kcal

Ingredients (13)

serves

1 pound ground porkground-pork
1 teaspoon whole black peppercornspeppercorn
1 tablespoon whole coriander seedscoriander
1/8 teaspoon whole cumin seedscumin
1/2 teaspoon dried oregano, preferably Mexicanoregano
1 dried bay leafbay-leaf
4 whole clovesclove
8 garlic cloves (do not peel)garlic
2 Serrano chiles
1 poblano chile
1/4 cup sherry vinegarsherry-vinegar
1 cup parsley leavesparsley
1 tablespoon kosher saltsalt

Instructions (4 steps)

01Place 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.
02Return 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.