« on: October 06, 2010, 09:09:15 AM »
I suppose I should have read this thread before posting the green chorizo recipe in the BBQ thread . . . I'll move it here.
There's lots of fresh sausage recipes . . . I never bother packing them into casings, I just use it as loose sausage. I got this one from a TV show with the Mexican cooking guy. Rick Bayless? I leave out the spinach powder because I don't have any, although I might make my own for the next batch.
Makes about 1 1/2 pounds (3 generous cups)
1 large poblano chile
1-2 serrano chiles, stemmed and roughly chopped
1 bunch of cilantro, tough lower stems cut off, the leafy part roughly chopped
1 1/2 pounds ground pork
3 Tbs spinach powder
2 tsp salt
1. Roast the poblano chile until blistered and blackened all over. When cool remove the blackened skin. Remove the stem and seeds. Quickly rinse to remove any seeds or bits of skin. Roughly chop and scoop into a food processor, along with the serrano and cilantro. Pulse until uniformly chopped, then run the machine until you have a coarse puree.
2. In a large bowl, combine the pork with the green seasonings, spinach powder, and the salt—your hand is the most efficient utensil for working the seasonings thoroughly into the meat. Cover and refrigerate for several hours before frying.