Pork chorizo is perhaps the ultimate in guilty-pleasure eating in Mexican cuisine. If you care about your health, don't eat this; if you care about it like a French gastronome or just don't give a shit, do eat this! In a burrito, a quesadilla, on a torta, or just spooned into your maw right out of the frying pan like a disgusting, gluttonous Philistine.
Today's Specimen
Ingredients
- 12 oz. pork chorizo
- 1 (about 1 -1½ cups) poblano pepper, diced
- ½ (about ½ - ¾ cups) medium yellow onion, diced
- 1 (about 1 tbsp.) habanero, fine diced
- 1 (about 1 tsp.) garlic, fine diced
Directions
- In a large frying pan or sauce pan, on medium-low heat, combine all ingredients and allow to simmer, stirring occasionally, until the chorizo starts to stick to the pan, or about forty minutes.
Next Time in the Lab
The only way I can think to improve this would be to maybe use a whole small yellow onion and add some cilatro. The cilatro would depend on what the chorizo would be used for: e.g. if this is going into a burrito that incorporates rice with lime juice and cilantro in it, adding cilantro to this chorizo would be redundant.
- Use a whole small yellow onion (about 1 cup).
- Add a cup of chopped fresh cilatro.
- Toss in a pinch of cayenne pepper.
