Spicy Cholly Soverde | Hilda kitchen blog

Spicy Cholly Soverde | Hilda kitchen blog

This spicy chorisovelde (green choriso) is made of many green peppers, fresh herbs and spices. It makes a good taco stuffing, but can be mixed with cheap scrambled eggs, Mexico breakfast britos, smoking or grilled sausage casing!

Raw Chori Soverdo Sage is linked to orange tableware and bowls.

Chori Sovelde is a vibrant green variation of traditional chorisosausage, which is popular in certain areas in Mexico. It is worth noting the bright green color coming from a fresh green vegetable and herbs. This distinguishes it from a more common red choris or chorisoloho.

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😍 Why do you like this recipe?

Chori -Sovelde has an incredible flavor profile and can be enjoyed in various ways! You can make a sausage by packing a mixture in a casing, or it can be loosened to use Briteau, Kessadiya, Tacos, and even soup! Glee choriso can be freezed before or after the cooking. The recipe of this chorisoverde is much Lean, and it does not collapse even if it is cooked like a red chorisiso who is used to purchasing.

out what you need for this recipe

Chorisovelde ingredients such as pork, peppers, fresh herbs, spices, etc.

Fund material and alternative

Pork: pork, 25-30 %fat. This is not time to smoke fat. I hope your chorisoverde is juicy, dry and easy to break. Pepper: One big Pobranopper, two fresh sellers, two Harapeno. If the heat cannot be processed, add more or less pepper and replace spicy peppers such as peppers and Anaheimchiri. Other vegetables: green onions and fresh garlic. Herb: Coriander, Italian parsley, dry bay leaves, dried Mexico oregano. Spice: Salt, black pepper, coriander seeds, cumin seeds, and all cloves. Vinegar: ¼ Cup red wine vinegar, homemade apple cider vinegar, or favorite vinegar flavor. Lime juice can also be used. Optional ingredients: Tomatilo (or green tomatoes), Anahige, fresh spinach, or spinach.

How to make Charizo Verde

Step 1: Pepper corn, coriander seed, cumin seeds, and all cloves are added to the toast for 30 seconds or scent in a hot cast iron frying pan. Add the crushed red pepper and the bay leaves and toast for another 10 seconds. Add all the toast spices to the spice grinder (or coffee grinder) and crush them until large lumps remain.

Spice toasted in a cast iron frying pan.
Spice is added to the cast iron frying pan.
Coffee grinder spice as a whole.
Coffee grinder ground spice.

Step 2: Poblanopper, Seranos, Harapeno, and ironic garlic are added to the same cast iron frying pan, and toasted with medium -high heat until burned. Until it is completely black, finish the Poblanopper on the open flame. After cooling, remove the burnt skin, stems, and Pobrano seeds. Skin the garlic. There is no need to peel the other peppers.

Peppers and garlic in the cast iron frying pan.
Pepper burnt in a cast iron frying pan.
Poblanopper burned on the flame.
Cut peppers and garlic cloves.

Professional hints: When processing hot pepper, do not get oil in your hand when wearing gloves. Later, rubbing my eyes, believing in me, I regret when I am talking from experience.

Step 3: Roughly chopped peppers, add garlic, roughly chopped coriander, parsley, green onions, and vinegar to the food processor. Blend until it is chopped.

Food process pepper and herb.
Herbs and peppers grinded in the food processor bowl.

Step 4: Add the pork to a large bowl and sprinkle with salt, oregano and crushed spices. Add the chopped herbs and vegetables, then mix them with gloves.

Pork, spices, chopped herbs in colorful bowls.
Colorful bowl and choris sausage mixture.

Step 5: Use a fine crushed blade (minimum hole) to run a pork mixture via meat crushing. Make a small putty with a mixture of a few ounce meat, fry, taste and adjust the seasoning.

The choriso mixture is crushed by a meat crusher.
Choriso Verde Patty is cooked in a cast iron frying pan.

Step 6: If you are satisfied with the flavor, cover with Saran wrap and allow at least a few hours to marinade. If the flavor needs to be adjusted, do it before marinating the pork mixture.

A silver bowl choriso mixture covered with Saran wrap.

Step 7: After the chorisoverde mixture has been marinated for several hours, the pork mixture is packed in a pork casing to make sausage, form it into putty, or cook it as it is. See the “Provision proposal” section of other service ideas!

Chorisovelde sausage on the grill.

Serving proposal

There are many ways to enjoy Chori Sovelde! Add the morning eggs, sprinkle on Mexico pizza, and add it to Mexico’s rice bowl or Nachos.

In addition, you can use it as a stuffing of the enchilla dad, or throw away these Mexican Sawdow’s abandoned tortillas with cheese to make Chorisoveda Dakesadiya! Add salsa Lanchella or Salsa Macha to the side.

🤷♀️ Recipe FAQ

What is Glee Choriso made?

Unlike the red choriso, which is composed of red materials, the green choriso is made of green vegetables and green vegetables such as pepper, coriander, parsley, spinach, and a mixed pork made of herbs. These green ingredients give choriso a unique green color.

How to cook Chori Soverde?

Chorisoverde can be cooked in a frying pan, scrambled into eggs, and enjoyed as tacos stuffing. You can also pack it in sausage casing, grill, smoke, or airfly!

Where is the most popular Glee Choriso?

Glicenjoriso is popular in a specific region of Mexico, especially in Torka, Mexico. Torqua is known as the capital of Choriso.

Remove the grill chorisoverde from the grill.

Pro hints

Sausage requires a high -fat percentage of 25-30 %. Lean more, Choriso is too dry. If you have an electric stove, the Pobranopper will burn by baking it instead. Store the chorisoverde in the refrigerator for up to 3 days. Freeze Glee Choriso for up to 3 months.

The un cooked choris sausage is linked to the bowl.

More Mexico recipe

If you want to enjoy this chorisoverde recipe, check out these other Mexican cuisine!

Do you like this recipe? Leave a 5 -star rating on the recipe card and review the comment section below the page.

Contact me through social media @ Instagram, Pinterest, Tiktok, and Facebook. When you try one of my recipes, don’t forget to tag me!

📖 Recipe

Cholly Soverdesau Sage in a bowl.

Spicy Chori Soverelde

This spicy chorisovelde (green choriso) is made of green peppers, fresh herbs and spices. It has a great taste and can be enjoyed in various ways!

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course: Breakfast, dinner, appetizer, lunch

cooking: Mexico

diet: Gluten -free

Preparation time: 15 Part

Cooking time: 15 Part

Marine time: 2 time

Total time: 2 time 30 Part

Serving: 10 Service

calorie: 351kcal

Manual

Pepper corn, coriander seed, cumin seeds, and entire cloves are added to hot cast iron frying pan and toast for 30 seconds or scent. Add the crushed red pepper and the bay leaves and toast for another 10 seconds. Add all the toast spices to the spice grinder (or coffee grinder) and crush them until large lumps remain.

Add Poblanopepers, Seranos, Harapeno, and ironic garlic to the same cast iron frying pan, and toast until they carbonate over moderate high heat. Until it is completely black, finish the Poblanopper on the open flame. After cooling, remove the burnt skin, stems, and Pobrano seeds. Skin the garlic. There is no need to peel the other peppers.

Roughly chopped peppers, add garlic, rough chopped choralander, parsley, green onions, and vinegar to the food processor. Blend until it is chopped.

Add pork to a large bowl and sprinkle with salt, oregano and crushed spices. Add the chopped herbs and vegetables, then mix them with gloves.

Use a fine powdered blade (in the smallest hole) to run the pork mixture. Make a small putty with a mixture of a few ounce meat, fry, taste and adjust the seasoning.

If you are satisfied with the flavor, cover with Saran wrap and allow at least a few hours to marinated. If the flavor needs to be adjusted, do it before marinating the pork mixture.

After a mixture of the chorisoverde is marinated for a few hours, the pork mixture is packed in a pig casing, sausage, putty, or cooked as it is. See the “Provision proposal” section of other service ideas!

Memo

Be sure to wear gloves when handling pepper so that you do not get oil in your hand. Later, rubbing my eyes, believing in me, I regret when I am talking from experience. Sausage requires a high -fat percentage of 25-30 %. Lean more, Choriso is too dry. If you have an electric stove, the Pobranopper will burn by baking it instead. Store the chorisoverde in the refrigerator for up to 3 days. Freeze Glee Choriso for up to 3 months.

nutrition

Serving: 1Service | calorie: 351kcal | carbohydrates: 5G | protein: twenty twoG | fat: 27G | Saturated fat: 10G | cholesterol: 90mg | sodium: 720mg | fiber: 1G | sugar: 1G

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