Homemade Green Chili Chorizo
From The Wurst of Lucky Peach
Servings
1.5pounds
Servings
1.5pounds
Ingredients
Instructions
  1. Roast the poblano chili directly over a gas flame or 4 inches below a very hot electric broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, about 10 minutes for the broiler. Cool until handle-able, rub off the blackened skin, tear open, and pull out the stem and seed pod. Quickly rinse to remove any seeds or bits of skin. Roughly chop and scoop into a food processor, along with the serranos and cilantro. Pulse until uniformly chopped, then run the machine until you have a coarse puree.
  2. Place the pork in a large bowl and add the chili mixture, spinach powder, and salt and mix together- your hand is the most efficient utensil for working the seasonings thoroughly into the meat. Cover and refrigerate for several hours before cooking.
  3. To cook: Heat a skillet over medium heat and add the chorizo, stirring regularly and breaking up any clumps, until cooked through, 10 to 15 minutes. Sprinkle over queso fundido, into soups, or over huevos rancheros.