1 tomatillo
8 ounces boneless pork chops or ground pork
1/4 cup roasted green chiles, seeded and cut into strips
1 clove garlic, minced
1 serrano pepper, seeded and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onion (white and green parts)
2 teaspoons chopped fresh parsley
1 teaspoon dried Mexican oregano
2 tablespoons cider vinegar
1 teaspoon salt, or to taste
1 tablespoon olive oil, for frying
- Remove the husk from the tomatillo and blanch for 5 minutes in simmering water. Cut into quarters.
- If using the pork chops, cut them into a 1/2-inch dice, removing any gristle.
- In a food processor, combine the pork, roasted chiles, tomatillo, garlic, serrano, cilantro, green onion, parsley, oregano, vinegar and salt. Pulse until finely ground.
- In a skillet, heat a few drops of the oil over medium-high heat, add a small nugget of chorizo and fry until cooked through. Taste and adjust seasonings. Process again until seasonings and meat are well combined.
- To cook chorizo, heat remaining oil in the skillet over medium-high heat. Add the chorizo and fry, breaking up the meat with the side of a wooden spoon or spatula until cooked through and browned.
Servings: 2. Serving size: 4 ounces. Per serving: 327 calories, 18.2 g protein, 24.4 g fat, 3.6 g carbohydrates, 1.1 g dietary fiber, 1,428 mg sodium, 1.6 g sugars, 65 mg cholesterol
