GREEN CHORIZO RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

FRESH GREEN CHORIZO RECIPE - NYT COOKING



Fresh Green Chorizo Recipe - NYT Cooking image

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.

Provided by Melissa Clark

Total Time 30 minutes

Yield 1 1/4 pounds sausage

Number Of Ingredients 13

1 pound ground pork
1 teaspoon whole black peppercorns
1 tablespoon whole coriander seeds
1/8 teaspoon whole cumin seeds
1/2 teaspoon dried oregano, preferably Mexican
1 dried bay leaf
4 whole cloves
8 garlic cloves (do not peel)
2 Serrano chiles
1 poblano chile
1/4 cup sherry vinegar
1 cup parsley leaves
1 tablespoon kosher salt

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.

Nutrition Facts : @context http//schema.org, Calories 218, UnsaturatedFatContent 9 grams, CarbohydrateContent 4 grams, FatContent 16 grams, FiberContent 1 gram, ProteinContent 14 grams, SaturatedFatContent 6 grams, SodiumContent 257 milligrams, SugarContent 1 gram, TransFatContent 0 grams

GREEN CHORIZO RECIPE | BON APPÉTIT



Green Chorizo Recipe | Bon Appétit image

Want to know more about how the (homemade) sausage is made? Watch the step-by-step video here.

Provided by The Meat Hook

Yield Makes 12–14 links; about 4 lb. Servings

Number Of Ingredients 12

1 4-lb. skinless, boneless pork shoulder (Boston butt), cut into 1–2” pieces
6 bay leaves
1 tablespoon freshly ground black pepper
30 grams* kosher salt, plus more
6 oz. flat-leaf spinach, trimmed
10 serrano chiles, halved, seeds removed
2 teaspoons finely grated garlic
¼ cup toasted pumpkin seeds, coarsely chopped
2 tablespoons finely chopped fresh oregano
2 29–32-mm-diameter natural hog casings, preferably pretubed or preloaded
*To bind, sausage needs an exact salt-to-meat ratio by weight. No scale? Use 3 Tbsp. Diamond Crystal kosher salt or 2 Tbsp. plus 2 tsp. Morton coarse kosher salt.
KitchenAid with food grinder attachment and sausage stuffer kit (or grinding and stuffing equipment of choice); sausage pricker or T-pin; spice mill

Steps:

  • Chill all grinder parts, including die with ¼” holes, in freezer until very cold, about 1 hour. Chill a large stainless-steel bowl in refrigerator until cold. Place pork in a single layer on 2 plastic wrap–lined baking sheets; cover and freeze until meat is very firm but not frozen, about 1 hour.
  • Grind bay leaves in a spice mill. Combine with black pepper and 30 grams salt in a small bowl; set aside.
  • Cook spinach in a pot of boiling salted water until wilted, about 15 seconds; drain and run under cold water. Drain well, squeeze out as much liquid as possible. Blend with chiles and 2 Tbsp. cold water in a blender until coarsely chopped; set aside.
  • Grind pork on high speed, 3–4 pieces at a time, into chilled bowl (keep second baking sheet in freezer until ready to use). If grinder clogs (meat will look pink, not red and white), clean die and cutter before continuing.
  • Add garlic and mix gently with your hands just to begin to distribute, about 20 seconds. Sprinkle reserved spice mixture evenly over pork and knead, rotating bowl, until spice mixture is evenly distributed and a light film has formed on the side of the bowl, about 1 minute.
  • Add pumpkin seeds and oregano and mix gently with your hands just to begin to distribute, about 20 seconds, then add reserved spinach mixture and knead until mixture holds together and is very stiff (it will spring back when pressed), about 1 minute. (Don’t overmix or sausage will be crumbly.)
  • Form ¼ cup sausage mixture into a 3”-diameter patty; press into palm. Extend hand with meat, palm facing down. If meat sticks for at least 5 seconds, it is sufficiently mixed. If not, continue to knead in 15-second intervals until it passes the palm test.
  • Wrap patty in a small sheet of foil to form a flat packet. Cover and chill remaining mixture.
  • Cook foil-wrapped patty in a small skillet (not nonstick) over medium-low heat until meat is cooked through, about 4 minutes per side. Let rest 2 minutes.
  • Unwrap patty and cut in half; it should hold together. If not, save for another use—like pasta sauce!—and try again.
  • Place casings in a large bowl under cold running water and let sit, allowing water to overflow and flushing water through casings (take care not to tangle!) until softened, about 2 minutes. Slide 1 casing onto stuffer nozzle, leaving a 6” overhang (do not tie). If casing is too long or tangles, cut in half and work with 1 piece at a time.
  • Pack a handful of sausage mixture very lightly into stuffer. Working with a partner and with stuffer on high speed, use plunger to push meat through, gradually filling casing; gently slide filled casing off nozzle onto a baking sheet as you go.
  • Fill casing firmly but don’t overstuff (mixture will tighten when links are twisted, and overfilled casings will burst when cooked). As casing fills, lightly prick air bubbles with sausage pricker. Leave at least 6” of empty casing at the end. Repeat with remaining casing and sausage mixture.
  • Tie off 1 end of casing, making knot flush with meat. Starting 6” from knot, pinch off a 6” length, squeezing on both sides. Twist link toward you 2 rotations. Starting 6” from link, pinch off another 6” length, squeezing on both sides, and twist link away from you 2 rotations. Repeat, alternating direction of twists, until you can’t make another 6” sausage. Squeeze out extra meat; tie off casing.
  • Note: If casing bursts, pinch off on both sides of tear, squeeze out meat in the middle, and tie off casing. Begin again as from the start.
  • Prick each sausage link in 3 places with sausage pricker (this helps prevent bursting). Arrange links on a parchment-lined baking sheet and chill, uncovered, to dry out casings, at least 12 hours.
  • Using kitchen shears, cut casing between links to separate.
  • DO AHEAD: Sausage mixture can be made 4 hours ahead (longer and meat will begin to cure); chill. Sausages can be made 3 days ahead. Cover and chill. Alternatively, freeze on baking sheet until frozen, then store in resealable plastic freezer bags up to 3 months. Defrost 12 hours in refrigerator before cooking.

More about "green chorizo recipes"

HOMEMADE GREEN CHORIZO | MEXICAN PLEASE
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. 
From mexicanplease.com
Reviews 5
Total Time 30 minutes
Calories 173 kcal per serving
  • 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.
See details


GREEN CHORIZO RECIPE | BON APPÉTIT
Want to know more about how the (homemade) sausage is made? Watch the step-by-step video here.
From bonappetit.com
Reviews 4
  • DO AHEAD: Sausage mixture can be made 4 hours ahead (longer and meat will begin to cure); chill. Sausages can be made 3 days ahead. Cover and chill. Alternatively, freeze on baking sheet until frozen, then store in resealable plastic freezer bags up to 3 months. Defrost 12 hours in refrigerator before cooking.
See details


RACHAEL'S GREEN CHORIZO SKILLET NACHOS | RECIPE - RACHAEL ...
Spiced sausage made with tomatillos and peppers anchors this hearty skillet of tortilla chips that also gets topped with a creamy spicy queso sauce.
From rachaelrayshow.com
  • Serve right from the skillet and garnish with scallions, cilantro and pickled jalapeño slices
See details


COLLARD GREENS AND CHORIZO RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Calories 552 per serving
  • Divide sausage and greens among six plates; serve immediately.
See details


GREEN CHORIZO RECIPE - PAIGE GRANDJEAN, LIZ MERVOSH | FOOD ...
May 08, 2019 · Directions Instructions Checklist Step 1 Roast chiles over the open flame of a gas burner or under the broiler in a preheated oven, turning occasionally, until charred all over, about 2 minutes for...
From foodandwine.com
See details


GREEN CHORIZO RECIPE - HOW TO MAKE CHORIZO VERDE | HANK SHAW
Mar 15, 2019 · Green Chorizo This recipe is meant for regular pork, but you can make it with most meats -- just make sure you have between 20 and 35 percent fat by weight. If you can't find a cool green powder like the nettle powder, you can add a little green food coloring. It makes about 5 pounds of sausage, and can be scaled up. Prep Time 1 hr 30 mins
From honest-food.net
See details


GREEN CHORIZO RECIPE - SERIOUS EATS
May 06, 2020 · 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.
From seriouseats.com
See details


GREEN CHORIZO - CARNE AND PAPAS MEXICAN RECIPES
Jun 08, 2014 · Green Chorizo Recipe Ingredients 3 lbs. ground pork butt/shoulder 16 ounces package of bacon, ground or chopped fine 5 jalapeños or serranos 4 poblano or anaheim peppers 1 bunch of cilantro, roughly chopped 1 Tbsp salt 1 tspn ground pepper 1 tspn chipolte powder 1/2 cup tequila< Preparation
From carneandpapas.com
See details


GREEN CHORIZO RECIPE - SERIOUS EATS
May 06, 2020 · 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.
From seriouseats.com
See details


HOMEMADE GREEN CHORIZO FROM ‘EAT MEXICO’
Jun 26, 2015 · At the same time, place the meat, fat, meat grinder (if using) and mixing bowl in the freezer for 1 hour. If using already ground meat, proceed to step 4. Remove the items from the freezer, add ...
From yahoo.com
See details


GREEN CHORIZO AND POTATO TACOS RECIPE - PAIGE GRANDJEAN ...
Heat oil in a large nonstick skillet over medium. Add potatoes in a single layer, and cook, stirring occasionally, until golden brown and crisp, 12 to 15 minutes. Transfer to a paper towel–lined ...
From foodandwine.com
See details


CHORIZO | LEAN AND GREEN RECIPES
Suggested Brand: Upton's Natural Vegan Chorizo Seitan Crumbles. We're working hard to compile the most comprehensive and easy-to-use list of lean green meals you'll find anywhere. These lean and green recipes and lean and green meals have all been reviewed and are on the OPTAVIA 5&1 plan. OPTAVIA lean and green recipes are a vital part of ...
From leanandgreenrecipes.net
See details


GREEN CHORIZO | GRILLING - SERIOUS EATS
Aug 10, 2018 · Green chorizo comes from the town of Toluca, Mexico, where dried red chilies are swapped out for their green-hued brethren like poblanos and serranos along with cilantro and other seasonings.While this sausage will commonly have a very green color—something Rick Bayless achieves with spinach powder—I decided to let mine be au natural, which gave it only a mild green appearance.
From seriouseats.com
See details


20+ BEST CHORIZO RECIPE IDEAS | WHAT TO MAKE WITH CHORIZO ...
Ree’s chorizo patties are packed with flavor thanks to the addition of diced green chiles. Topped with crisp bacon and a sunny-side-up egg, these burgers are sure to become one of your new ...
From foodnetwork.com
See details


CHORIZO GREEN CHILE BREAKFAST SKILLET - HOST THE TOAST
Apr 03, 2014 · 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.
From hostthetoast.com
See details


CHORIZO, HOMINY AND GREEN CHILE CASSEROLE - THIS IS HOW I COOK
Sep 27, 2018 · 1 lb chorizo (cooked, browned and crumbled) 1/2 c chopped onion. 1/2 t cumin. 1 t oregano. 1 t ancho chile powder. 1 16 oz can white hominy, drained. 1 c sour cream. 1 4 oz can chopped and drained green chilies or 1/2 c fresh chilies, roasted, peeled and chopped. 1 can Rotel tomatoes mixed with chiles, drained.
From thisishowicook.com
See details


HATCH GREEN CHILE CHORIZO QUESO FUNDIDO - THREE OLIVES BRANCH
Aug 26, 2020 · Instructions. Preheat oven to 350F. Cook chorizo in a large skillet over medium to medium high heat until cooked through, approximately 10-15 minutes. Place the chorizo in the bottom of a small oven safe baking dish. Sprinkle the Hatch green chiles over the chorizo sausage.
From threeolivesbranch.com
See details


CHORIZO GREEN BEAN CASSEROLE - SAVVY SAVING COUPLE
Oct 30, 2015 · Directions: Cut Chorizo into slices, and then quarters them to make cooking easier. In a skillet, heat the olive oil and pan-fry the Chorizo and onion for 3-5 minutes. Once sausage is complete, set aside, and then gather your casserole dish, and canned goods. Drain the liquid from the green beans.
From savvysavingcouple.net
See details


KETO CHORIZO WITH CREAMED GREEN CABBAGE - RECIPE - DIET DOCTOR
Jun 14, 2016 · Instructions. Fry the chorizo in butter in a skillet over medium heat. Keep warm until serving. Shred the cabbage using a food processor, mandolin, or sharp knife. Sauté cabbage with remaining butter in the same skillet over medium heat. Stir occasionally for a few minutes, until cabbage is golden brown.
From dietdoctor.com
See details