I never heard of green chorizo until very recently. I was shopping at my favorite Latin market, El Burrito Mercado, in their meat department. I stumbled across packages of green chorizo that they make in house. Sure, why not. Let’s try it. So I bought a few links and cooked them up at home. To quote the great Ric Flair, “Wooooo!” They were unbelievably flavorful and spicier than I expected. A lot more spicy than any red chorizo I’ve had. So, being a sausage maker, I had to learn how to make them.Green chorizo gets it’s color from all of the green ingredients: roasted poblanos, serranos, cilantro, parsley, and green onions. All of these ingredients get chopped in a food processor until a chunky green paste is formed. The paste is then mixed into ground pork. And just like that, you have bulk green chorizo. If you want the sausage stuffed into casings, you will need a sausage stuffer. The green chorizo is great with eggs and even better in tacos.
Prep Time15 minutesmins
Course: Main Course
Cuisine: Mexican
Keyword: Latin American, main course, Mexican, Pork
Author: Alex Gorgos
Equipment
food processor
Ingredients
5lbsground pork
4poblano peppers
4serrano peppers
1bunch cilantro
1bunchparsley
1bunchgreen onions
1headgarlicpeeled and minced
1tbspground cumin
1tbspMexican oregano
1tbspsalt
1/2cupapple cider vinegar vinegar
pork casingsfor making links
Instructions
Bulk Green Chorizo
Turn on your oven’s broiler. Place the poblano peppers on a rack on a baking sheet.
Broil for 6 minutes a side until the pepper is charred.
Place the peppers in a bowl with a cover for 10 minutes. This will sweat the skins off of the poblanos.
Place all of the ingredients in a food processor. Pulse until the ingredients are turned into a chunky paste.
Pour the green mix over the ground pork.
Mix thoroughly.
Green Chorizo Links
Pipe the green chorizo through your sausage stuffer. Use pork casings for regular sized links and lamb casings for breakfast sized links. Twist to 6” long.
Let the links sit for 2 hours before cutting.
Green Chorizo Tacos
Place the bulk chorizo in a skillet over medium high heat.
Brown for 8 minutes.
Serve on corn tortillas. Top with onions, cilantro, and your favorite salsa.