I remember watching Rick Bayless make this green chile chorizo from Toluca, Mexico. It has always been tucked away in the back of my mind. When our Creative Cooking Group decided that June’s theme would be “color”. Pick a color (just one) and create a dish with the main ingredients being only that color. I immediately looked up the recipe.
I am not crazy for the hot & spicy…I am allergic to heat. When working with the chiles (peppers) I immediately started to cough, cry and turn beet red. What I do for my Creative Cooking Crew.
This recipe is a bit altered. I only used one Serrano chile and 2 Poblanos. The meat was under two pounds. I am copying the original recipe for you.
Green Chile Chorizo (Chorizo Verde)
Makes about 1 1/2 pounds (3 generous cups)
Recipe from Season 7 Mexico – One Plate at a Time
1 large fresh poblano chile
1 or 2 fresh serrano chiles, stemmed and roughly chopped
1 medium bunch of cilantro, tough lower stems cut off, the leafy part roughly chopped
1 1/2 pounds ground pork (you’ll need pork that’s a little fatty – 25 to 30% – and preferably coarsely ground)
3 tablespoons spinach powder (available on the internet)
2 teaspoons salt
1. Prepare the flavorings. Roast the poblano chile 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 handleable, 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 serrano(s) and cilantro. Pulse until uniformly chopped, then run the machine until you have a coarse purée.
2. Finish the sausage. 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. After forming the chorizo, refrigerate for several hours before frying.
For the green paella I cooked two cups of bamboo infused rice in 3 cups of chicken stock and two tablespoons of spinach powder and a teaspoon of salt. The rice was a light green, although it does not seem like it due to lighting in my apartment.
The vegetables were sauted in garlic and oil as not to lose its colors. Spinach, string beans, scallions (green parts only), green zucchini, green pepper, peas and asparagus were used.
A bottle of Portuguese Vinho Verde (green wine) and anyone who was not invited for dinner will be green with envy.