Chorizo doesn’t always have to be red. This version gets its color and flavor from a generous amount of fresh herbs, pepitas and green chiles. Everything gets chopped together and worked into ground pork before resting overnight, giving the mixture time to meld. Sauté it until browned and a little crispy around the edges, then pile it into warm tortillas with salsa. Easy on the wallet, full of flavor and packed with nutrients: it's what we call a win-win-win.
Masienda Team
Approx 2 lbs, or 8 servings
Homemade green chorizo made with ground pork, fresh herbs, charred poblano and serrano chiles, and toasted pumpkin seeds.
1 bunch scallions
1 poblano pepper
2 serrano chiles
2 cups chopped cilantro
1 cup parsley leaves
4 garlic cloves
½ cup pumpkin seeds, toasted
1 tsp ground coriander
½ tsp ground cumin
1 tsp guajillo chile powder
5 tsp kosher salt
2 tbsp white vinegar
Neutral oil
2 lbs ground pork, preferably 80/20 lean-to-fat ratio
Corn tortillas
Char the scallions, poblano, and serranos over a grill, gas flame, or hot comal until softened and blackened in spots. Peel and seed the poblano, then roughly chop the vegetables.
Remove the root end from the scallions and add them to a food processor along with the charred poblano, serranos, cilantro, parsley, garlic, pumpkin seeds, coriander, cumin, guajillo chile powder, salt, and vinegar. Pulse until finely chopped and well combined, keeping a little texture in the mixture.
Add the green chile mixture to the ground pork and mix thoroughly by hand until evenly incorporated.
Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop.
Heat a skillet over medium-high heat. Warm oil (just enough to cover the bottom of the skillet, about 1 tbsp), then add half the chorizo mixture and cook, breaking it into small pieces as it browns, until cooked through with lightly crisp edges. Transfer to a plate and repeat with the second batch.
Serve with warm corn tortillas and your favorite salsa, or use anywhere you’d normally reach for chorizo.
