Chorizo Verde
Servings 8 half-pint jars
Ingredients
- 1 lb ground pork
- 1 lb ground beef
- 5 serrano chiles stemmed and seeded
- 3 poblano chiles stemmed and seeded
- 1 bunch cilantro lower stems cut off
- 3 oz baby or spinach
- 2 tomatillos husked and quartered
- 1 cup white vinegar
- 4 cloves garlic
- 1/2 cup raw pumpkin seeds pepitas
- 5 cloves
- 2 bay leaves
- 2 tsp Mexican oregano or oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground white pepper or black pepper
- 3 tbsp salt
- boiling water
Instructions
Steam the greens
- Rough chop the greens
- Steam the greens in a double boiler until wilted, a couple of minutes, performing in batches as necessary
- Combine the steamed greens and set aside
Make the marinade
- In the food processor, add the greens, serranos, poblanos, tomatillos, garlic, spices, and vinegar
- Process in to a marinade in the food processor
Pickle the meat
- Place the ground pork and beef in a large bowl and add the marinade
- Work the marinade in to the pork (wear disposable gloves if possible)
- Punch deep holes in to the meat with fingers
- Cover bowl with a paper towel and place in the fridge
- Leave to cure for a minimum of 2 hours, maximum up to 3 days, I usually let it sit for 12 hours (overnight)
Canning the Chorizo Verde
- Cook the chorizo in a large pan over medium high heat
- Simmer until chorizo reaches uniform consistency, about 5 minutes
- Set up the eight half-pint jars near the cooking area with their lids and rings handy
- Distribute the chorizo evenly among the half-pint jars up to 1/2 inch headspace
- Wipe the rims of the jars clean as necessary
- Apply lids and screw the bands to finger tightness on the jars
- Using the jar lifter, lower the jars in to the instant pot
- Secure the lid of the instant pot and make sure the pressure valve is set
- Program the instant pot to cook under high pressure for 1 hour and 10 minutes, and make sure to disable the Keep Warm setting
Wrapping up the process
- After the instant pot has finished cooking, be sure to let it come down to ambient pressure using the natural release cycle, do not try to do the quick release cycle as this can cause liquid to be forced out of the jars and potentially break the seals
- Once the instant pot is safe to open, open it and use the jar lifter to pull the jars out and place on a towel too dry and cool down
- If the rings on the jars are loose, they can be finger tightened again, carefully
- Leave the jars to cool, you should hear the lids popping as the pressure creates a seal on the jars
- After the jars have cooled, the rings can be removed and the jars are now shelf-stable and safe to store in a pantry to be eaten later
- If any jar failed to seal, it is safe to either eat immediately or reprocess in the instant pot, though you may need to replace the lid since it did not seal properly
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