In keeping with the ‘green’ theme, I wanted to try a new recipe that uses fresh herbs, peppers, greens and pork…Chorizo Verde. I saw Rick Bayless making this on his PBS show. The finished product turns to a queso like tortilla filling and is a slightly spicy treat. I also put together a roasted tomatillo salsa that is super easy and adds a sweet element to contrast the heat.
1 lb pork
2 medium poblano chilis
1 cup to 1.5 cup manchego cheese
2 cups raw spinach
Start by roasting the poblanos over a grill flame until charred. Remove charred skin by running under cool water and peeling off with your fingers. Poblanos then go into a food processor with the serranos and a medium bunch of cilantro. Pulse until pureed.
In a large skillet, brown pork and then add the ‘verde’. Saute for a bit and add a pinch of salt and the onions. Onto the queso! Give the skillet 1 to 2 full turns of beer, enough to almost cover the pork mixture. Add the shredded cheese and spinach. Turn the mixture until the cheese melts and the spinach wilts – that’s it!
In the same food processor used for the poblano mixture (a little flavor will be left over), blend a roasted tomatillo, half to a full jalapeno, 1/4 cup onion, 1/2 pint grape tomatoes, handful of fresh cilantro. Pinch of garlic salt, cumin and cayenne pepper and the juice of 1/2 a lime. Pulse, pulse, pulse until it’s the texture you like. I like this one pretty thin.
Put it all together! Warm tortilla, scoop full of the chorizo verde, a few leaves of raw spinach and a couple of slices of avocado. Yum! Add the salsa to the tortilla, enjoy the salsa with chips or over some shredded lettuce. Do whatcha like. A margarita on the side never hurt anyone either…