Green Chorizo

Name: Green Chorizo
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 9
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 59 milliliters cider vinegar, chilled; 9 servings Type of fire: Direct; 237 milliliters finely chopped fresh cilantro; 2 teaspoons minced cloves garlic; 1 medium Grill heat: -high; 1 teaspoons ground cumin; 2 Tbsps Kosher salt; 9 servings Natural hog casings, soaked in lukewarm water for at least 30 minutes and rinsed; 1 teaspoon dried Mexican oregano; 2 larges fresh poblano peppers; 227 grams pork fatback, cubed; 1 kilograms pork shoulder, cubed; 2 fresh serrano chiles, finely chopped

Green Chorizo is a gluten free and primal main course. This recipe makes 9 servings with 288 calories, 26g of protein, and 18g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up serrano chiles, poblano peppers, mexican oregano, and a few other things to make it today. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Roast poblanos over an open flame on a gas stove or grill until skins are completely charred.

Ingredients you will need

Poblano Pepper

Equipment you will use

Grill

Stove

Place in a bowl, cover with plastic wrap, and let sit for 30 minutes.

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Wrap

Equipment you will use

Plastic Wrap

Bowl

Remove charred outer skins, cut in half, and remove the seeds and cores; finely chop poblanos.

Ingredients you will need

Poblano Pepper

Seeds

Place pork and fat in a large bowl.

Ingredients you will need

Pork

Equipment you will use

Bowl

Add in poblanos, cilantro, serrano chiles, salt, garlic, oregano, cumin, and black pepper. Toss to coat meat with seasonings.

Ingredients you will need

Serrano Pepper

Black Pepper

Seasoning

Cilantro

Poblano Pepper

Oregano

Garlic

Cumin

Meat

Salt

Place in refrigerator until ready to grind.

Grind the mixture through the small die of a meat grinder into a bowl set in ice.

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Meat

Ice

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Meat Grinder

Bowl

Using paddle attachment of a standing mixer, mix on low speed for 1 minute.

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Blender

Pour in vinegar, increase speed to medium, and mix until liquid is incorporated and sausage has a uniform consistancy, about 1 minute more. Chill until ready to stuff.

Ingredients you will need

Sausage

Vinegar

Form a small patty of sausage and sauté in a skillet over medium-high heat until cooked through. Taste and adjust seasonings if necessary.

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Seasoning

Sausage

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Frying Pan

Stuff sausage into hog casings and twist into 6-inch links. Refrigerate until ready to cook, or freeze for future use.

Ingredients you will need

Sausage

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill links over medium-high direct heat until sausage registers 160 degrees when an instant read thermometer is inserted in middle of link.

Ingredients you will need

Sausage

Spread