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Chorizo Verde + Chorizo Stuffed Jalapeños {she made, ella hace}

It's that time of month again when I head into the kitchen with mi amiga Leslie.  One food to inspire us.  Two separate, yet similar results.  It's she made, ella hace.

This month, our self-imposed assignment was chorizo.  I adore chorizo.  Thinking back, I can't really remember the first time I tried it.  Only that its chile-spiked, spicy red grease has magical properties.  Whether a component in a dish like chorizo con huevos or papas con huevos or a porky-good flavoring agent in long-simmered beans or a garnish to a summer squash dish, it just seems to fit.  Try adding it to meatloaf for a tasty twist. Even forming it into patties and grilling it before sliding it into a warm tortilla with garnish is tasty.
A couple of years ago, I made my own red chorizo for the first time.  And like pretty much anything made from scratch, it was a revelation.  It tasted better than store-bought...though I'll admit that the chorizo that the butchers at my local Mexican mercado make is pretty awesome, as well.  But you know, it just feels rewarding.  I still make it every few months or so.  But I probably buy it equally as often.  It just feels good to know that I can, should I want to.  Strange?

But something that has played on a reel in the back of my mind for years is Chorizo Verde (green chorizo).  I think I saw it on an episode of Mexico One Plate at a Time at least 10 years ago.  Rick was traveling around Mexico and it was hanging in long loops, alongside red chorizo, in a seemingly unlikely place.  And I have wanted to try it ever since.  Well, I've never seen it for purchase.  At least not anywhere around here.  But I did finally see a recipe for it last summer tucked into a cookbook that became a quick favorite.

And assignment: chorizo for she made, ella hace seemed like the perfect time to make that ever-present memory into a reality.

Chorizo Verde (Green Chorizo)

by Heather Schmitt-González
Prep Time: 15-30 minutes (roasting & resting Poblano)
Keywords: entree spinach pork Mexican Southwest

Ingredients (1 lb.)
  • 1 poblano chile, roasted, peeled & seeded
  • 2 garlic cloves, peeled
  • 1½ c. fresh spinach leaves
  • ½ c. fresh cilantro
  • 2 serrano chiles, stemmed & seeded
  • 1 tsp. ground cumin
  • 1 tsp. dried Mexican oregano
  • ¼ tsp. ground cloves
  • ¼ tsp. ground cayenne
  • 2 Tbs. white wine vinegar
  • 1 tsp. finely grated lime zest
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 lb. ground pork (80/20)
Instructions
Place everything except the pork in the jar of a food processor. Process until you get a smooth green paste. Place pork in a large bowl and add the green mixture. Work it all together with your hands until it is well combined.

Chorizo. can be used immediately or refrigerated for a few hours to allow flavors to develop further.  If using right away, fry in a skillet until cooked through or use as desired in other recipes.

Raw chorizo will keep, well wrapped, in the refrigerator for up to one week or in the freezer for up to 6 months.

slightly adapted from The Homesick Texan Cookbook
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Chorizo Stuffed Jalapeños

by Heather Schmitt-González
Prep Time: 10-15 minutes
Cook Time: 6-10 minutes
Keywords: broil appetizer snack side chiles chorizo cheese

Ingredients (serves 4-6)
  • 12 medium jalapeño chiles
  • ¼ lb. chorizo (green or red ), cooked and drained of excess fat
  • 8 oz. cream cheese, at room temperature
  • 2 oz. goat cheese, at room temperature
  • 1 Tbs. chopped cilantro
  • 1 tsp. dried Mexican oregano
  • 1 tsp. ground cumin
  • 2 garlic cloves, minced
  • ¼ tsp. ground cayenne
  • 1 tsp. finely grated lime zest
  • salt, to taste
Instructions
Preheat the broiler. Cut each jalapeño in half lengthwise. Scoop out the seeds and ribs.

Mix together all of the remaining ingredients until well blended.

Scoop about 2 teaspoons of the filling into each jalapeño half. Line up all of the stuffed jalapeños on a tray that fits under the broiler. Slide under the broiler for ~6-10 minutes, or until browned and bubbling.

slightly adapted from The Homesick Texan Cookbook
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How does it taste?  it tastes like chorizo...yet...GREEN!  It's still spicy and savory, yet it has those fresh notes imparted from the addition of spinach, fresh cilantro and serranos and a seductive earthiness from the roasted poblanos.  Love it.  The only thing it doesn't have is that beautiful red grease.  But I can forgive that.

Use it just as you would use "regular" (red) chorizo.

And now that you're in the mood for chorizo, I know you'll want to head over to Leslie's place, La Cocina de Leslie and see what she decided to with chorizo this month.  I'll give you a delicious hint...it has to do with bread and asadero cheese as well as chorizo. Okay, I'll tell you.  It's Cheesy Chorizo Bread. OH. YEAH. Mmmm...just saying those words makes me hungry!
What happens when two American girls who are both married to Mexican guys find out that although one of them lives in the U.S. and one of them lives in Mexico, they both love eating the same food?  Well, naturally they decide to get "together" the only way they can and cook up the same dishes.  Or perhaps take the same ingredients and talking about them in their own voice or using them in their own way. 

Leslie and I have teamed up to occasionally cook/bake/make a our own versions of the same food.  We want to see how similar (or how different) they turn out.  Other times we will pick an ingredient and use it however we choose...or maybe just talk about it.  Good food knows no borders and we hope to share the food we love with you.  It's not a competition, it's a showcase.  We will post on the same day as each other and would love to hear your thoughts on what we've made and how you make it. 

Join me (here at girlichef) and Leslie in her kitchen (at La Cocina de Leslie) for some delicious food.
She Made, Ella Hace Banner- girlichef.com and lacocinadeleslie.com

I am also sharing this post with:
Whole Food Wednesdays
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