Chorizo Verde

Chorizo Verde (Green Chorizo) is a specialty sausage in the area of Toluca, Mexico. Fresh chorizos are more popular in South American countries where the recipes are varied and do not necessarily follow the composition and processing steps of chorizos made in Spain.
Pork shoulder1000 g2.2 lb
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pepper1.0 g1/2 tsp
Poblano chile200 g0.44 lb
Serrano chile15 g1 pepper
Chipotle chile, dried10 g3 peppers
Cayenne3.0 g1-1/2 tsp
Cilantro, fresh90 g3 oz
Tomatillos200 g0.44 lb
Garlic, smashed10 g3 cloves
Coriander4.0 g2 tsp
Cumin2.0 g1 tsp
Vinegar90 ml3 oz fl
  1. Roast poblano and serrano chile over a gas flame. Put them in a plastic bag to steam for about 20 minutes, as this will make removing the skins much easier. Remove the charred skins and chop the chile finely.
  2. Tear the dried chipotle and soak them in a little water.
  3. Stem and chop cilantro and tomatillos.
  4. Place vinegar and all ingredients in food processor and emulsify into a paste.
  5. Grind pork through 1/4” (5 mm) plate.
  6. Mix ground pork with emulsified paste.
  7. Stuff into 32-36 mm hog casings.
  8. Hold in refrigerator for 24 hours for the flavors to develop.
  9. Fry or grill before serving.
Tomatillo (little tomato) also known as husk tomato or tomate verde (green tomato) are native to Central America and Mexico.
Poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho.
Chipotle is a smoke-dried jalapeño.
The serrano pepper is a type of chili pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo. Serrano is typically eaten raw and is much hotter than the jalapeño pepper.

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Spanish Sausages

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