Green Mexican Chorizo

Besides red chorizo, there is a specialty of the Toluca region of Mexico — green chorizo. It is colored green because dry red chilies are replaced by fresh Poblano and Serrano chilies, cilantro, and other seasonings. In my recipe below, I use only Poblanos. If you like it with more chili peppers heat, replace part of Poblanos with Serranos.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Char poblanos and tomatillos. Peel, remove seeds.

Step 2

Chop all vegetables, spices, seasonings, and greens and blend them into a smooth puree. Combine them with meat and mix well. Use an electric mixer with a paddle attachment for more significant amounts of meat.

Step 3

Let chorizo develop flavors for at least 24 hours refrigerated before cooking with it. Pack extra portions of chorizo into Ziplocks and freeze to cook later.

↑Support creators by visiting their site 😊