Best Pats Chorizo And Collard Green Dressing Recipes

FRESH GREEN CHORIZO

Fresh Green Chorizo image

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

Ingredients

1 pound ground pork
1 teaspoon whole black peppercorns
1 tablespoon whole coriander seeds
1/8 teaspoon whole cumin seeds
1/2 teaspoon dried oregano, preferably Mexican
1 dried bay leaf
4 whole cloves
8 garlic cloves (do not peel)
2 Serrano chiles
1 poblano chile
1/4 cup sherry vinegar
1 cup parsley leaves
1 tablespoon kosher salt

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

COLLARD GREENS AND CHORIZO

Collard Greens And Chorizo image

Provided by Jacques Pepin

Categories dinner, one pot, main course

Time 1h

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 tablespoons peanut or safflower oil
1 1/4 pounds chorizo (hot Spanish-style sausage)
1/2 pound onions, peeled and cut into 1-inch pieces (2 cups)
1/2 pound carrots, peeled and cut into 1-inch pieces (1 1/2 cups)
2 pounds collard greens, tough stems removed
2 tablespoons soy sauce
1/2 teaspoon salt

Steps:

Heat the oil in a large saucepan. Cut the sausage into 2-inch pieces, add them to the pan, and brown over medium heat, covered, for about 5 minutes. Add the onions and carrots to the saucepan, and cook the mixture, covered, for 2 minutes.
Meanwhile, cut the collard greens into 2-inch pieces, and wash them in a bowl of cold water. Lift the greens from the water, and add them, still wet, to the saucepan. Cook the mixture over medium to high heat for about 10 minutes, stirring occasionally until greens are wilted. Reduce the heat to low, and add the soy sauce and salt. Cover tightly, and cook over very low heat for about 45 minutes, until the greens are tender and most of the liquid is gone.
Divide sausage and greens among six plates; serve immediately.

Nutrition Facts : @context http, Calories 552, UnsaturatedFat 25 grams, Carbohydrate 17 grams, Fat 42 grams, Fiber 8 grams, Protein 29 grams, SaturatedFat 14 grams, Sodium 1513 milligrams, Sugar 4 grams