Chorizo Verde Food

GREEN CHORIZO

Steps:

• 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.
• Grind your meat through the grinder once or twice. Once if it's decent pork shoulder, twice if you are using gnarly bits. Set the ground meat in the freezer while you clean up the grinder and set up your sausage stuffer.
• In a large bowl, mix the meat, the chile mixture, the nettle or spinach powder, if you are using it, as well as the carrot fiber, lime juice and ice water. I do this with my (very clean) hands for about 90 seconds, until I can't stand it any longer; your hands should ache with cold while you are mixing. You want the entire 5-pound batch to stick to itself in a messy, sticky ball when you pick it up.
• Put the loose sausage in a stuffer if you are making links, or make patties if you want it loose. To make links, thread a casing onto the stuffer tube and leave about 3 inches of casing at the end. Fill the entire length of casing fully but not too tightly. Repeat until you have filled all your casings.
• To make links, starting from one end of the coil, pinch off about a 6-inch link at the end with one hand, then another by using your other hand. Roll the second link away from you about 5 times to form the link. Compress the end link with your hands and tie it off. Now move down the coil and pinch off two more links. This time you want to roll the link farthest from the end of the coil towards you about 5 times. Continue this with all the coils. Tie off the final link on the other side of the coil. Forming links this way keeps them from unraveling too easily. (This video shows how I do it.)
• Use a clean needle or sausage pricker to piece the casing where there are air pockets. Gently compress each link to push out the air. Let your links hang for at least 1 hour on a drying rack, or whatever you can rig up. Ideally you'd let them hang overnight in a refrigerator, but even an hour's worth of room temperature air will help the sausages bloom and fill their casings.
• Regardless, store your chorizo overnight before vac sealing and freezing. They will keep in the fridge a week or so.

KETO CALDO VERDE WITH CHORIZO

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.

CHORIZO VERDE

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.

FRESH GREEN CHORIZO

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.