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Charcuterie/Cheese, Mexican | |
| � cup poblano chile that has been roasted, skinned, seeded, and chopped 4 cloves garlic, very finely chopped or put through a garlic press 1/4 cup finely chopped white onion 1/4 cup loosely packed, chopped cilantro 1 � teaspoons salt 1 tablespoon ground coriander seed 1 teaspoon ground cumin 2 teaspoons dried leaf oregano 1/4 teaspoon finely ground black pepper 1/4 cup unseasoned rice vinegar 1-2 Serrano chiles for kick 1 pound ground extra fatty pork shoulder | |
| 1. Roast the chiles. To prepare the poblano chiles they should be roasted over an open flame or under a very hot broiler until the skins are charred, although I often use the toast function in a toaster oven. They can also be put in a deep fryer at about 375 degrees and cooked until the skin turns opaque. Whether they are roasted or fried, the next step is to put them in a plastic bag to steam for about 20 minutes, as this will make removing the skins much easier. 2. Make the chorizo. Place all the items except the pork in a food processor and process until you have a well-pureed paste, at least 1 minute. Place the pork in a bowl and, by hand, mix in the spice paste. Refrigerate the chorizo for at least an hour before frying it in a film of olive oil over medium heat. | |
| This recipe should be made with a particularly fatty piece of pork shoulder. The meat should be ground with a medium to small blade, but, in a pinch, can also be pulsed in a food processor. You can escape both those chores if you can get a butcher to grind the extra fatty pork shoulder for you. The usual ground pork is almost always too lean and will produce a dry result. | |
Unrated | |
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