Green Chorizo

Green Chorizo
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  • Grill heat: medium-high
  • Type of fire: Direct
  • Natural hog casings, soaked in lukewarm water for at least 30 minutes and rinsed
  • ¼ cup cider vinegar, chilled
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • + 7 more ingredients
    • 2 teaspoon minced cloves garlic
    • 1 ½ tablespoons Kosher salt
    • 2 fresh serrano chiles, finely chopped
    • 1 cup finely chopped fresh cilantro
    • ½ lb pork fatback, cubed
    • 2 ½ lbs pork shoulder, cubed
    • 2 large fresh poblano peppers

1 Roast poblanos over an open flame on a gas stove or grill until skins are completely charred. Place in a bowl, cover with plastic wrap, and let sit for 30 minutes. Remove charred outer skins, cut in half, and remove the seeds and cores; finely chop poblanos. 2 Place pork and fat in a...

View full recipe at SpringPad


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