Green Chorizo from Phoebe's Diner in Austin
Ingredients
Green Chorizo
- 1 tsp whole black peppercorn
- 1 Tbsp whole coriander seed, toasted
- ⅛ tsp whole cumin seed, toasted
- 4 whole cloves
- ½ tsp Mexican oregano
- 1 bay leaf
- 1 Tbsp kosher salt
- 4 garlic cloves, charred
- 1 oz serrano peppers, charred
- ¼ cup apple cider vinegar
- ½ bunch parsley
- ¼ bunch cilantro
- 1 lb ground pork
Green Chorizo Gravy (gluten-free)
- 6 oz 6 oz. green chorizo
- 4 Tbsp butter
- 4 Tbsp rice flour
- 3 cups whole milk
- kosher salt and pepper, to taste
Instructions
For the Green Chorizo
- Combine all of the spices in a coffee grinder or spice mill and mix into a powder.
- Combine the charred garlic and serrano chile whole along with the apple cider vinegar, parsley, and cilantro in a blender. Puree until smooth.
- Add the spice blend to the blender along with the herb and chile puree. Then puree to make a paste. NOTE: Depending on the season, you may need to incrementally add water to smooth out the puree.
- Combine the puree with the ground pork. Let the mixture marinate for 24 hours.
For the Green Chorizo Gravy
- Melt the butter in a large pot and sauté the green chorizo.
- Once the chorizo is cooked, add the rice flour.
- Sauté the mixture over medium heat until the flour is absorbed and has a toasted aroma.
- Slowly add the milk one cup at a time. Add a cup and mix together until it is thickened. Repeat until the milk is all incorporated.
- Once the mixture is thickened, taste for seasoning.
- Serve over biscuits, fried chicken or chicken fried steak.
Notes
This recipe yields 4.5 cups of green chorizo gravy.
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