Chorizo verde, a vibrant and flavorful Mexican sausage, is far more than just a breakfast staple; it's a culinary adventure waiting to unfold. Unlike its cured Spanish cousin, Mexican chorizo is typically raw and requires cooking. This version, "verde" meaning green, bursts with the fresh, bright flavors of cilantro, tomatillos, and jalapeños, creating a unique and exciting taste experience. Its versatility shines through – crumbled into tacos, used as a filling for quesadillas, or simply enjoyed with warm tortillas and a side of your favorite salsa.
This lively sausage is surprisingly simple to make at home, resulting in a far superior flavor profile compared to store-bought options. Forget the lengthy trips to specialty stores; with just a few readily available ingredients, you can craft your own authentic chorizo verde. Ready to embark on this culinary journey? Let's dive into the step-by-step process of creating this delicious Mexican masterpiece.
Tools Needed
- Grinder (10mm plate)
- Blender
- Bowl
- Cling film
- Pot
- Casings (optional)
Ingredients
- Pork shoulder
- Back fat
- Poblano pepper
- Fresh oregano
- Watercress
- Serrano peppers (or jalapeño)
- Kale (dinocale or Lacinato)
- Parsley
- Cilantro
- Tomatillos
- Spinach
- Garlic
- Onion
- Red wine vinegar
- Red wine
- Coriander seed
- Pumpkin seed
- Salt
- Pepper
- Cumin
- Clove
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Partially freeze pork shoulder and back fat. Grind the pork using a 10mm plate grinder.
- Toast pumpkin seeds and coriander seeds until golden brown.
- Roast poblano peppers and tomatillos over an open flame or in a 400°F oven until charred. Place in a bowl, cover with cling film, and let them sweat for 10-15 minutes.
- Blanch all green vegetables (oregano, watercress, serrano peppers, kale, parsley, cilantro, spinach) in boiling water for 3 minutes. Drain and cool.
- Peel the roasted peppers and tomatillos. Remove stems and seeds from the peppers.
Step 2. Make the Green Salsa
- In a blender, combine toasted pumpkin and coriander seeds, spices (salt, pepper, cumin, clove), red wine vinegar, and red wine. Blend for 20-30 seconds.
- Add blanched green vegetables, onions, and garlic to the blender. Blend for another 15-20 seconds until coarsely chopped.
Step 3. Combine and Cure
- Combine the ground pork and the green salsa mixture. Mix thoroughly until well incorporated.
- Place the sausage mixture into casings (optional) and refrigerate for one to two days.
Step 4. Cook and Serve
- Cook the chorizo Verde (with or without casings) in a pan until browned. Serve in tortillas with desired toppings (onions, tomatoes, salsa, etc.).
Read more: Authentic Charro Beans Recipe: South Texas Style
Tips
- The recipe is highly customizable. Substitute green vegetables as desired, keeping cilantro and parsley.
- Red wine vinegar denatures the proteins, resulting in a loose, crumbly texture. If you prefer a firmer texture, reduce or omit the vinegar.
- Spice ratios are slightly higher to compensate for unseasoned vegetables. Adjust to taste.
- Cooking the chorizo outside of the casing yields better results.
Nutrition
- Calories: 250-350
- Fat: 20-28g
- Carbs: 5-10g
- Protein: 15-20g
FAQs
1. Can I substitute the tomatillos?
Yes! Roma tomatoes or even a combination of both will work well, though the flavor will be slightly different. You might want to add a little extra lime juice to brighten the flavor.
2. How long does chorizo verde last?
Store leftover chorizo verde in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage – up to 3 months.
3. Can I make it spicier?
Absolutely! Add more jalapeños, or use a spicier pepper like serrano or habanero. Start with a small amount and taste as you go, adjusting to your preference.
Making your own chorizo verde is incredibly rewarding, offering a fresher, more vibrant flavor than store-bought options. This recipe empowers you to control the spice level and ingredients, ensuring a perfectly customized dish every time. So, gather your ingredients, and enjoy the delicious fruits of your labor!