INGREDIENTS
1 mild green chile, New Mexico or Poblano, roasted and pureed
1 jalapeno, finely minced (use a Serrano if you want a bit more heat)
1 3/4 lb pork butt, 20-30% fat, fine ground
1/2 C finely minced fresh cilantro
1/2 cup onion, finely minced
4 T cider vinegar
8 green onion tops, finely minced
8 cloves garlic, finely minced
1 t cumin seeds, toasted and ground
2 t dried Mexican oregano
2 t salt
1 t fresh ground black pepper
1 t ground coriander
METHOD
Mik all ingredients together in a large bowl. Cover and refrigerate for at least 12 hours, a day is better. You can use it as it is, or stuff it into casings. It'll be good for about a week in the fridge, or a long time if sealed well land frozen. The cilantro flavor tends to fade a bit after the first couple of days, though, but you can add a little more freshly minced at the time to perk it back up.
Here's a quick shot of the test sample being cooked for taste-testing. The veggies didn't get minced enough, unfortunately:
1 comment:
Very much dislike comments before the recipe has been made but... it will be awhile before I can get more natural pork. Years ago, in the 80's I made Chorizo from a Sunset Magazine recipe that looked exactly like this!
My family did not like the red stuff, but loved this. Lost the recipe as years went by, kids grew up. Glad to have found your blog... also diabetic and trying, very much, to eat low carb. Will leave comments only when a recipe has been tried from now on.. but thanks for having this blog. I think it will be a huge help.
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