CHORIZO-POTATO HASH BROWNS WITH BLACK BEANS AND SALSA VERDE
Steps:
- For the black beans: Combine the black beans, 1/2 cup water, coriander and cumin in a small saucepan. Bring to a simmer over medium heat and cook until heated through. Keep warm.
- For the salsa verde: In a bowl, combine the tomatillos, lime juice, cilantro, red onions, olive oil and honey to taste. Season with salt and pepper. Set aside.
- For the hash browns: Put the potatoes in a large pot of salted water and bring to a boil over high heat. Cook until very tender, about 10 minutes. Drain and set aside.
- Heat the canola oil in a large cast-iron skillet over high heat. Add the chorizo and cook until brown and separated into small pieces. Add the butter, then add the potatoes, breaking them up and pressing them down a bit using a potato masher. Stir the potatoes and sprinkle them with salt and pepper. Add the Monterey Jack and cotija. When the Monterey Jack gets melty, stir in the cilantro.
- To serve: Set a ring mold on a plate and press some of the hash brown mixture into the mold. (If you don't have a ring mold, just spoon some of the hash browns onto a plate.) Unmold and spoon some of the black beans over the hash browns. Top with an egg and some salsa verde. Garnish with cotija, cilantro, green onions and a dusting of ancho powder.
KETO CALDO VERDE WITH CHORIZO
A delicious, low-calorie, keto version of the traditional Portuguese soup! Just replace the potatoes with turnips and linguica with chorizo.
Provided by kitchgirl
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Spray a heavy-bottomed 4-quart pot with cooking spray. Add chorizo and cook, stirring frequently, until fat is released and chorizo is crispy, 2 to 3 minutes. Remove from the pot using a slotted spoon and set aside.
- Pour 1/2 cup chicken stock into the pot and scrape any browned bits on the bottom. Add remaining stock, turnips, onion, garlic, red pepper flakes, bay leaves, salt, and pepper. Cook until turnips are soft, about 15 minutes. Discard bay leaves. Puree mixture with an immersion blender until smooth.
- Stir kale into the soup. Cover pot and cook over low heat, about 15 minutes. Ladle into bowl and top with cooked chorizo.
Nutrition Facts : Calories 213.5 calories, Carbohydrate 25.4 g, Cholesterol 17.6 mg, Fat 9.3 g, Fiber 5.4 g, Protein 11.6 g, SaturatedFat 3.1 g, Sodium 1320.8 mg, Sugar 5.4 g
FRESH GREEN CHORIZO
Because it's not stuffed into casings, this vibrant and fiery Mexican fresh pork sausage comes together fairly quickly. The most time-consuming part is roasting the green chiles and garlic, which are then puréed and mixed into ground pork along with spices, parsley and a tangy dose of sherry vinegar. Use the green chorizo as a base for tacos or scrambled eggs, or simmer it with beans into a thick, hearty stew. Wherever you use it though, be prepared for a kick. This is spicy stuff. And here are several more of our delicious chorizo recipes.
Provided by Melissa Clark
Categories dinner, lunch, sausages, main course
Time 30m
Yield 1 1/4 pounds sausage
Number Of Ingredients 13
Steps:
- Place the ground pork in a large bowl. Set a cast-iron skillet over medium heat for 5 minutes. Add black peppercorns, coriander seeds, cumin seeds, oregano, bay leaf and cloves and toast briefly until fragrant, about 15 seconds. Remove from the heat, transfer to a spice grinder and grind to a fine powder. Add to the bowl with the ground pork.
- Return the skillet to a high flame and heat for 5 minutes. Add garlic cloves, Serrano and poblano chiles and roast, turning them from time to time until softened slightly and blackened in spots, about 6 to 12 minutes, removing the pieces as they finish cooking. Set aside to cool at room temperature. Once garlic cloves are cool enough to handle, peel them and discard the skin. Wearing gloves if possible, remove the stems and seeds from the Serrano chiles. Remove the stems and seeds from the poblano chile, and peel away the charred skin.
- In a blender, purée the roasted garlic cloves, Serrano and poblano chiles along with the sherry vinegar, parsley and kosher salt until smooth. Transfer to the bowl with the ground pork and spices.
- Mix the chorizo with your (preferably gloved) hands until thoroughly combined. Transfer to a container and refrigerate until ready to use, or for up to 3 days. The chorizo can also be frozen in an airtight bag for up to 1 month.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 257 milligrams, Sugar 1 gram, TransFat 0 grams
CHORIZO VERDE
HAD to have this. This really rocks. I got this from Rick Bayless on PBS. Not your typical Chorizo as they swap out the red spices for fresh herbs roasted Polano Chiles. I did make my own as I had a few pork roasts in the freezer. If you do it this way, pulse SMALL cuts in the food processor or you will get pureed pork.
Provided by Tugar357
Categories Mexican
Time 30m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- 1. Roast the poblano chile directly over a gas flame or 4 inches below a very hot electric broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, about 10 minutes for the broiler. Cool until handleable, rub off the blackened skin, tear open and pull out the stem and seed pod. Quickly rinse to remove any seeds or bits of skin. Roughly chop and scoop into a food processor, along with the serrano(s) and cilantro. Pulse until uniformly chopped, then run the machine until you have a coarse puree.
- 2. Finish the sausage. In a large bowl, combine the pork with the green seasonings and the salt-your hand is the most efficient utensil for working the seasonings thoroughly into the meat.
Nutrition Facts : Calories 340.4, Fat 23.6, SaturatedFat 8.8, Cholesterol 106.7, Sodium 858.6, Carbohydrate 0.8, Fiber 0.1, Sugar 0.4, Protein 29.3
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- Rinse the poblanos. Roast them in the oven at 400F for 20-30 minutes. You can flip them over once halfway through the roasting period if you want.
- Rinse the cilantro and parsley. Twist off the thicker, bottom portions of the stems and discard. Add the cilantro and parsley to the blender along with 4 cloves of peeled garlic, 2 teaspoons Mexican oregano, 1/2 teaspoon cumin, 2 teaspoons salt, freshly cracked pepper, 1/4 cup cider vinegar, and a splash of water. Combine thoroughly.
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- Cut the pork shoulder into chunks that will fit in your grinder. Mix with the salt and put in a closed container in the refrigerator overnight. Doing this helps develop myosin in the meat, which helps your sausage bind to itself.
- The next day, put all your grinding equipment in the fridge, and the blade and a 6.5 mm (or medium) die in the freezer. Take out about 15 feet of hog casings and flush them with warm water, checking for leaks. Set the casings aside in a bowl of warm water.
- Put the roasted green chiles, cilantro, serrano chile, and the garlic cloves in a food processor and buzz until you have a fine mix, almost a paste. Mix that in a bowl with the oregano, cumin, and coriander. Put it in the fridge.
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