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