Fresh Chorizo

All my cookbooks call for fresh Mexican chorizo, but none of them have recipes for it. In my market, I can only dry Spanish chorizo, which is not what I need. Can anyone recommend a good recipe using ground pork? Thank you for any help! Cheers!

Chorizo MEXICO

2 pounds lean ground pork
1 / 4 C. red wine vinegar
2 v. soup. chili powder
2 v. tea. oregano, crushed
1 clove garlic, chopped
1-1/2 tea. salt
1 tsp soup. paprika
1 / 2 c.. cumin

Mix all ingredients in a bowl. Work the mixture until the seasonings are evenly distributed. Cover tightly and refrigerate for at least 3 hours. When you're ready to use form into patties or sausages.


JM

Chorizo (Mexican sausage)

2 lbs. coarsely ground pork (or 1 lb. of beef and pork 1 pound)
2 v. soup. paprika
1 tsp tea. pepper
1 tsp tea. each: oregano, cumin
1 / 4 c.. coriander seeds
2 / 3 c. vinegar (5% acidity)
1 tsp tea. garlic powder (can reduce to 1 / 2 teaspoon).
2 v. soup. salt
2 v. soup. ground red powder Chili (mild, med. or hot)

Instead a large bowl all ingredients. Mix well with hands until blended. Store in an airtight container in refrigerator. Let dry at least two days. Can be stuffed into hog casings and linked if you want, but keeps well in an airtight container.


Recipes pork:

Roast Stuffed Pork 1.CHEESE

3 lb. pork roast

Stuffing mixture:

4 oz cream cheese, softened
1 / 2 c. Cheddar cheese
3 green onions chopped
4 sun-dried tomato slices, chopped
1 / 2 green pepper, chopped
1 tsp tsp minced fresh garlic
1 tsp teaspoon dried basil
2 v. teaspoon parsley
pinch of cayenne pepper
chipotle hot sauce to taste

Other:

1 / 3 cup chicken broth or stock
1 / 3 cup dry white wine
3 tablespoons dried chives
2 v. tsp basil
salt and pepper to taste

1. Combine ingredients in a food processor and pulse stuffing just enough to mix. Refrigerate for about 1 hour.

2. Slice open the roast so it lays flat.

3. Generously spread the stuffing inside the roast pork. Wrap the roast and tie ends well.

4. Preheat oven to 350F. In a saucepan, add the chicken broth and white wine. Place roast in slow cooker. Season the roast top of the dried chives, basil, salt and pepper.

5. Cook roast in oven for about 1-1/2 hours. or until the roast pork is done and no longer pink, basting occasionally with broth mixture Wine.

(Note: some of the stuffing will cook in the broth to the sauce wine / which only adds to the flavor.)

Add chicken broth and white wine if necessary.

6. To serve: Roast pork slice and serve with remaining cooking juices, including any stuffing which may have cooked the roast.

2. PASTA & pork salad

12 oz cooked lean pork loin, cut into thin strips
1 / 4 c.. salt
4 oz pasta spirals, cooked, rinsed and drained
3 c. broccoli florets
1 1 / 3 c. mushrooms, diced
1 / 2 c. red pepper, diced

Sprinkle salt over pork. Combine pork, pasta, broccoli, mushrooms and pepper in a serving bowl. Serve yogurt cheese dressing with salad.

CHEESE yogurt:

1 (8 oz) carton plain yogurt
2 oz feta cheese, crumbled
A clove of garlic, minced
1 tsp tea. chopped parsley
1 / 4 c.. oregano leaves

Combine all dressing ingredients. Cover and refrigerate 30 minutes. Makes 1 cup. Makes 4 servings.

of foodgeeks.com
House Chorizo
Servings: 8 servings
Prep. Duration: 25
Total time: 1 day
Ingredients

2 pounds ground pork
1 / 2 cup red pepper ground
1 / 2 t.