Green Chorizo from the State of Mexico

Recipe for Green Chorizo from the State of Mexico, an emblematic and authentic sausage

Hello! Get ready to discover one of the most representative culinary treasures of the State of Mexico: green chorizo. This sausage, known for its vibrant color and intense flavor, is much more than a simple ingredient; it is an expression of the local gastronomic richness that has endured for decades. Originating from Toluca, green chorizo stands out for its fresh and seasoned character, the result of a meticulous combination of natural ingredients, which gives it a unique flavor and a vibrant texture. On this occasion, I will take you step by step through its preparation process, its differentiating characteristics, and the multiple ways it can transform your dishes. From its homemade preparation to serving suggestions, this recipe will add an authentic and traditional touch to your culinary repertoire.

Preparation time

• Preparation: 1 hour and 30 minutes
• Cooking: 15 minutes
• Total: 1 hour and 45 minutes
• Servings: 10-12
• Difficulty: Intermediate

Ingredients to prepare green chorizo at home

• 4 pounds of pork (shoulder or leg)
• Pork casings (cleaned and washed)
• 1/2 cup lime juice
• 20 grams of salt
• 1 serrano pepper, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1 cup roasted green chilies, stemmed and seeded, chopped
• 4 cloves garlic, chopped
• 1/2 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cilantro
• 1 tablespoon of fresh chopped epazote (optional)
• 1/2 cup nettle powder (if difficult to find, it can be omitted or substituted with finely chopped spinach)
• 1/2 cup ice water

For those who have difficulty finding nettle powder, they can replace it with a handful of fresh spinach or chopped parsley, as long as it is in a similar quantity and finely chopped to integrate it into the mixture.

Utensils needed to prepare authentic green chorizo

• Food processor
• Meat grinder or manual mill
• Large mixing bowl
• Natural pork casings (washed and prepared)
• Handle or funnel for filling the casings
• Thread or string for tying the links
• Rack or surface for drying the sausages
• Pricker or clean needle to remove air pockets

Steps to make green chorizo from the State of Mexico: technique and tradition

1. Prepare the meat and marinate

• Chop the pork into small pieces
• Add the salt and mix well so that the meat is seasoned evenly
• Place in a container, cover, and refrigerate overnight to enhance the flavor

This process allows the meat to absorb the flavors and facilitates its grinding the next day, ensuring a fine texture and deep flavor.

2. Prepare the green chili mixture

• Roast the green chilies on a comal until the skin is slightly charred
• Place the chilies in a container to sweat and cool
• Carefully remove the skin, seeds, and stems
• Process in the food processor with cilantro, garlic, and serrano chili until a homogeneous paste is obtained
• Mix in a bowl and refrigerate

Roasting the chilies not only provides a bright color but also an intense and natural flavor, which is essential to achieve that characteristic green hue.

3. Grind the meat

• Take the meat out of the refrigerator and pass it through the meat grinder once or twice, depending on the desired texture
• Once ground, mix them in a large bowl along with the chili paste and the julienned prepared ingredients
• Add lime juice and ice water in small amounts
• Mix everything vigorously until a homogeneous and easy-to-handle mass is obtained

4. Stuff the chorizo into casings

• Wash the pork casings well with warm water and let drain
• Place about 15 feet of casings in warm water to soften them and facilitate filling
• Fill the casings with the meat mixture, using a funnel or a stuffing horn, ensuring there are no air pockets
• Form links by tying each portion with thread or string, leaving space to move and prevent ruptures

When filling, press gently so that no air pockets remain and the links are firm, ensuring even cooking.

5. Drying and preservation

• Hang the sausages in a cool and ventilated place for at least an hour
• Then, refrigerate or let rest overnight on a rack to mature a little more
• To keep them in optimal condition, vacuum seal and freeze if they are not going to be consumed in a few days

This process helps the chorizo acquire a firm texture and an even more pronounced flavor. When cooking, you can grill them, fry them, or use them in traditional stews.

To finish and serve

Before enjoying it, remove the casings and adjust the seasoning if necessary. Generally, green chorizo can be cooked in pieces or in thin slices, ideal for tacos, stews, or scrambled eggs. Rolling it in warm tortillas or serving it with beans and a little fresh salsa will enhance its characteristic flavor. This recipe highlights the natural flavors and tradition of La Mexiquense Chorizos, ideal for surprising at breakfasts or family gatherings.

Tips for achieving a perfect green chorizo

• Use meat with adequate fat to prevent the sausage from becoming dry
• Ensure that the ingredients for the chili paste are well ground to obtain a uniform texture
• When filling the casings, avoid air pockets that could break during cooking
• Let the sausage rest for at least a few hours or overnight to enhance its flavor
• You can vary the level of spiciness by adding more or fewer serrano chilies as you prefer

Nutritional information for authentic green chorizo

• Calories: 220 kcal
• Proteins: 18 g
• Fats: 16 g
• Carbohydrates: 2 g
• Fiber: 1 g

These values are approximate per serving and may vary depending on the ingredients used and the cooking method.

5 keys for Toluca's green chorizo to turn out perfect

1. Select good quality meat and balanced fat
2. Roast the chilies to enhance their flavor and color
3. Grind the ingredients finely for a smooth texture
4. Fill the casings without air pockets to prevent ruptures
5. Let the sausage rest in a cool place to intensify flavors

What are common mistakes and how to avoid them?

• Using very dry meat, which can affect the moisture of the chorizo
• Not cleaning the casings well, causing unwanted flavors
• Filling with air pockets, prone to breaking during cooking
• Omitting rest, preventing the flavors from integrating well

When to enjoy green chorizo to enhance your gatherings?

This sausage is ideal for family breakfasts, special events, or summer gatherings where Mexican gastronomy can shine. Furthermore, its versatility allows it to be served in tacos, sauces, or stews, always adding a different touch full of tradition. The freshness of its flavor makes it perfect to enjoy at any time of the year, especially when you want to surprise your guests with an authentic recipe that reflects the richness of the State of Mexico in every bite.

Comparison: What differentiates green chorizo from the State of Mexico from other similar sausages?

Frequently asked questions about authentic green chorizo from the State of Mexico

Share your experience with this green chorizo recipe from the State of Mexico

Traditional cooking is for experimenting and sharing! Go ahead and prepare this authentic green chorizo and tell us how it turned out. Did you try any variations? What dish did you give a special touch to? Leave your comment and share your tricks to perfect it even more. The magic of Mexican gastronomy lies in its diversity and in the passion you put into each dish. Dare to surprise at your next gathering with a sausage that reflects the tradition of the Toluca Valley!

Culinary glossary: essential terms to understand the preparation of green chorizo

• Julienne: Technique of cutting ingredients into thin, long strips, ideal for integrating delicate flavors into stews or sausages.
• Roast: Cooking ingredients, especially chilies or tomatoes, on a griddle or grill until the skin is charred, to enhance their flavor and facilitate peeling.
• Blending: Process of reducing solid ingredients to a fine paste, generally in a processor or grinder, for a homogeneous texture.
• To stuff: Introduce the mixture into pork casings, using a funnel or handle, to form the sausages.
• Air pockets: Empty spaces that are generated in the casing when filling it, which if not eliminated can cause ruptures in the sausage during cooking.