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Chorizo Verde

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)94.6436
Energy (kCal)2558.304
Carbohydrates (g)-
Total fats (g)238.6163
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1. Roast the poblano chile directly over a gas flame or 4 inches below a very hot electric broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, about 10 minutes for the broiler. Cool until handleable, rub off the blackened skin, tear open and pull out the stem and seed pod. Quickly rinse to remove any seeds or bits of skin. Roughly chop and scoop into a food processor, along with the serrano(s) and cilantro. Pulse until uniformly chopped, then run the machine until you have a coarse puree. | 2. 2. Finish the sausage. In a large bowl, combine the pork with the green seasonings and the salt—your hand is the most efficient utensil for working the seasonings thoroughly into the meat. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    poblano chile 1 - - - -
    serrano chili 1 -2 stemmed chopped - - - -
    cilantro 1 - - - -
    pork 1 1/2 ground 2558.304 0.0 94.6436 238.6163
    salt 2 teaspoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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