This recipe can be found at El Restaurante.
Yield: 8 servings (about 2 lbs.)
Chorizo verde is a specialty from Toluca, Mexico. Like its red cousin, it crumbles when you cook it, but that is where the similarities stop. Its unique flavor profile resulting from diverse ingredients such as pumpkin seeds, green chiles, cilantro and spinach make it a standout. Serve it with eggs, as part of a taco or quesadilla, or in any dish made more delicious with red chorizo.
Ingredients
2½ oz. washed baby spinach, blanched and well squeezed to remove excess moisture
½ c. packed cilantro leaves
½ c. packed parsley leaves
1 oz. green pumpkin seeds
2 cloves minced garlic
½ t. ground cumin
½ t. dried oregano leaf
¼ t. ground black pepper
2 Serrano chiles, minced
½ c. cold water
1¼ lbs. pork shoulder
¼ lb. pork fat
2 T. minced cilantro
1 T. minced parsley
1 T. salt
3 T. vinegar
Directions
- In a blender, process the spinach, cilantro leaves, parsley leaves, pumpkin seeds, garlic, cumin, oregano, black pepper, Serrano chile and cold water until it forms a smooth purée.
- Cut the pork and fat into a large dice. Freeze until very cold. Grind in a meat grinder (with a plate with approximately 3/16” holes) or in a food processor until coarsely chopped.
- Combine the ground pork and fat, salt, spinach purée, minced cilantro and minced parsley. Knead the meat until it comes slightly elastic. (Be sure it stays very cold while mixing). Refrigerate, covered, for 30 minutes to 2 hours.
- To cook, sauté sausage in a sauté pan over medium heat until it is cooked through, 10 to 15 minutes. (It will crumble like ground beef during cooking.)
Recipe developed by Christopher Koetke, CEC, CCE, HAAC, vice president, Laureate International Universities Center of Excellence in Culinary Arts and the Kendall College School of Culinary Arts.