Bowfineater
New member
Really wanted to try out my new 11lb Hakka Stuffer, so I made some chorizo verde.
This is a link to the original recipe, I changed it a little.
http://lpoli.50webs.com/index_files/Chorizo-Chili%20Verde-Mild.pdf
Chorizo Verde
Meat Block 5 lbs
Ground Pork 3 lbs
Ground Beef 2 lbs
Pork Fat 50 g
Tomatillo, chopped 350 g
Poblano, roasted, diced 320 g
Onion, chopped 130 g
Garlic, minced 15 g
Salt 40 g
Cumin, toasted, cracked 7 g
Cilantro, chopped 50 g
Pasilla, toasted, crushed 1 ea
1. Fire roast and peel the poblano, dice
2. Dice the tomatillo and onion about the same size as the chili.
3. Mince the garlic.
4. Add the chili, tomatillo, onion, garlic
and cumin seeds to a little lard (manteca) and wilt the vegetables; allow them to cool thoroughly.
5. Add the salt to the ground pork and mix it in thoroughly.
6. Add the cooled chili verde mixture along with the chopped cilantro and mix into the meat.
7. Stuff into 32mm hog casings and refrigerate 24 hrs
The entire preparation for 5 lbs of sausage, took several hours, this was not a easy recipe.
The stuffer works great, I’m pretty sure Hakka is the exact same stuffer as Walton’s Inc, I got it from amazon for $150, with free shipping. Unfortunately, there is now an amazon warehouse in MN, so I had to pay sales taxes. I think anything I buy from Walton’s is sales tax free.
I used poblanos, instead of pasilla peppers, because a Pasilla pepper is actually a dried version of the Chilaca pepper, which are hard to find, and that is what the writer of the recipe meant to use. Just for fun I put 1 real dried Pasilla pepper in.
My thoughts, I would like it more spicy, and more green. Will use green onion, instead of white, and will add dried minced jalapeños, and possibly more cilantro.
This is a link to the original recipe, I changed it a little.
http://lpoli.50webs.com/index_files/Chorizo-Chili%20Verde-Mild.pdf
Chorizo Verde
Meat Block 5 lbs
Ground Pork 3 lbs
Ground Beef 2 lbs
Pork Fat 50 g
Tomatillo, chopped 350 g
Poblano, roasted, diced 320 g
Onion, chopped 130 g
Garlic, minced 15 g
Salt 40 g
Cumin, toasted, cracked 7 g
Cilantro, chopped 50 g
Pasilla, toasted, crushed 1 ea
1. Fire roast and peel the poblano, dice
2. Dice the tomatillo and onion about the same size as the chili.
3. Mince the garlic.
4. Add the chili, tomatillo, onion, garlic
and cumin seeds to a little lard (manteca) and wilt the vegetables; allow them to cool thoroughly.
5. Add the salt to the ground pork and mix it in thoroughly.
6. Add the cooled chili verde mixture along with the chopped cilantro and mix into the meat.
7. Stuff into 32mm hog casings and refrigerate 24 hrs
The entire preparation for 5 lbs of sausage, took several hours, this was not a easy recipe.
The stuffer works great, I’m pretty sure Hakka is the exact same stuffer as Walton’s Inc, I got it from amazon for $150, with free shipping. Unfortunately, there is now an amazon warehouse in MN, so I had to pay sales taxes. I think anything I buy from Walton’s is sales tax free.
I used poblanos, instead of pasilla peppers, because a Pasilla pepper is actually a dried version of the Chilaca pepper, which are hard to find, and that is what the writer of the recipe meant to use. Just for fun I put 1 real dried Pasilla pepper in.
My thoughts, I would like it more spicy, and more green. Will use green onion, instead of white, and will add dried minced jalapeños, and possibly more cilantro.
