Green Chorizo

So, I'm not ashamed to say I watch Top Chef.  In the last few episodes, they went to Mexico, and were showing off something called Green Chorizo. Now, I love chorizo, and I have a grinder, so I was interested in what the heck this thing was, and if I could make it.

The internet is sometimes helpful.

We start with pork shoulder and pork belly.  Chop that up.

Ok, here we go with the green stuff.  Roasted poblano, peeled and chopped,

Serrano and Jalepeño, diced,

Kale, blanched, shocked, chopped,

Cilantro,

Oregano,

And garlic, so it all looks kind of like this:

We're also going to want to toast some pumkin seeds, and roughly chop them.

Throw them in the bowl with the meat, toss with cumin, salt, and chipotle, then cover and chill for an hour or so.

Get your grinder set up, and throw the meat in, over a medium grind.

Time to test for flavors.  Grab a chunk, make a patty, fry it up.  If you need any more flavor adjustments, throw it into the bowl of ground meat.

All good? Awesome.  Put the fine grind die on the grinder, and pass the meat through again.

Ok, I know what you're going to say: It's not "really" green.  Turns out they use spinach powder and dyes to get a real green color.  Not gonna do it.  The flavors are there.  

So, yeah.  Now what?  Well, here's an idea.  Start with more roasted poblano, celery, thyme, oregano, onion, and garlic.

Take about a cup of the chorizo, and fry it up.

Remove, leavin the fat in the pan, and over low heat cook the onions and celery with some cumin.

Add the poblano and garlic, raise the heat, then add white wine and reduce until almost evaporated.

Add white beans (cannelli) and the herbs, and enough chicken stock to loosen it just past a thick stew, but not yet a soup.   Simmer for 10-15 minutes.

Serve with chopped scallions, and the comfort of a job well done.