Chorizo Verde

Step 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.

Step 2

Tear the dried chipotle and soak them in a little water.

Step 3

Stem and chop cilantro and tomatillos.

Step 4

Place vinegar and all ingredients in food processor and emulsify into a paste.

Step 5

Grind pork through 1/4” (5 mm) plate.

Step 6

Mix ground pork with emulsified paste.

Step 7

Stuff into 32-36 mm hog casings.

Step 8

Hold in refrigerator for 24 hours for the flavors to develop.

Step 9

Fry or grill before serving.