Southern Mexican Green Chorizo...W/pics.

[Guts]

Southern Mexican Green Chorizo

I live twenty minutes from the Mexican border, here in San Diego. I have experienced Mexican markets on both sides of the border. Yesterday a friend of mine gave me some Chorizo he had was given from a friend of his who lives in Mexico. His friend told him this was the Best Chorizo he will ever have. He said it was from "Southern Mexico" and he has friends that bring it up to him in Tijuana, and this is how I ended up with some.
I tried a small amount this morning, IT Was the best Chorizo I have ever had!!! Now that I have had this type. I'm sad I will never see it again (most likely). I just thought I would share this, pictures included, before cooking. I'm looking forward to finishing it off at breakfast tomorrow.

 

[Keltin]

Interesting. How do they make it green like that? Green Chiles for sure.....but the pork meat seems to be green as well.

 

[Guts]

The flavor was really good, not to spicy, but had some, not like red colored kind. Yes cilantro,green chili,for sure. I wish I knew what was in it, (well maybe some things you just don't want to know) LOL. I think there might be spinach / Cactus / maybe green tomatillos?? It is Pork for sure. all & all it had a lot of flavor. You know Pork the other white meat.

 

[Kimchee]

The area of Toluca, Mexico, known as the capital of chorizo outside of the Iberian Peninsula, specializes in green chorizo which is made with tomatillo, cilantro, chiles, garlic or a combination of these. The green chorizo recipe is native to Toluca.

.. from wikipedia

Gotta love the internet.. make your own:

http://recipe.aol.com/recipe/chorizo-verde-green-chorizo/94921

Really looks and sounds interesting and tasty!!!

 

[Guts]

Thank you Kimchee for taking the time to research this for me, I will pass it on to my friends.

 

[QSis]

Verrrrrrrrrrrrrry cool, Guts and Kimchee! I am definitely making that!

But I won't bother with casings, I'll just make patties or logs and cook them like that.

I have most of the stuff, too!

Lee

 

[Doc]

Interesting. I'd never even heard of Chorizo. Now I WANT some!!!!!!

Thanks for bringing this up Guts.

 

[QSis]

Whoa! You've never had chorizo, Doc? Oh man, you are in for a TREAT!!!

Lee

 

[Guts]

Whoa! You've never had chorizo, Doc? Oh man, you are in for a TREAT!!!Lee

That is southern (states type) chorizo it is hard to find out here on the left coast, but if you look you can find some thing close. Mexican chorizo is not like like that it falls apart and becomes a mush sorta of, and most of the time is mixed with eggs served with tortillas. I will take a pic. or two tomorrow when i finish it off.

 

[Guts]

Pleas excuse me if I came across as being Rude in post # 9, That was No my intention...
The first time I saw Chorizo like in post # 8 was on the Food network. I had never seen this type before. It is like a Kielbasa sausage, not at all like Mexican Chorizo. The red type you can find almost anywhere in this part of the country. It cooks up the same way as the green falls apart and is mix in a scrambled egg most of the time. I ate this green Chorizo plane as you can see. If you see any red color in the green Chorizo it has come from the pork asada also from Mexico.

Again Please excuse me if I come across as rude, I do not mean too. I just have a hard time with words. some day I might explain how that came to be.
Kim

 

[QSis]

I was not offended at all, Guts!

I am thrilled to bits at learning about making a new and delicious-looking chorizo!

Thanks for posting the pictures!!!

Lee

 

[Guts]

Osis thank you. I did not want to offend any one, I some times have trouble getting my words in the right order. So they are not taken wrong.
Kim

 

[Fisher's Mom]

You are very well spoken, Guts. But honestly, with your fabulous pics, you could say pretty much anything and we'd still love you!

 

[MexicoKaren]

Hi Guts, I live on the Pacific Coast of Mexico, about 12 KM north of Puerto Vallarta. I see green chorizo in the markets all the time here (as a matter of fact, I saw some today at Walmart of all places!) Chorizo is one of our favorites and we eat it often, but I've never been brave enough to buy the green stuff. Now, I will! In our area, there is a difference between fresh chorizo (which is crumbly, but in a casing) and Spanish style chorizo, which is smoked, and more the consistency of smoked kielbasa. Thanks for giving me the courage to try the green stuff - I think it would be great mixed with rice.

 

[Guts]

Karen My brother is from Yelapa about one and a half hour boat ride from Puerto Vallarta as you know. He still has relatives' there, he was born there and my parents adopted him. He came here to live with us at the age of 12-13 years old. I will include a pic. of him in this post. It took years for the paper work to get in front of a judge but it finally happened when was in his twenties.He is married and has raised two lovely girls one a Vp in a retail chain here in SD, Ca. outlet still going to school. O here I go rattling on sorry.
As Kimchee said and I was told it is most prevalent in southern Mexico, I didn't think Puerto Vallarta was that southern, but maybe there is a demand for it. Could you post a picture of it? when you try it. I think I would buy it over the red chorizo any day if I could find it here. It's very good ! Let me know if you try it pics. or not.
Included two pics. of my brother age 13 and 53. The one at 13 was taken in Yelapa Mexico. And for the rest of the group I will include a picture of Yelapa Mexico.
Kim

 

[MexicoKaren]

Your brother is a very handsome guy - thanks for including the pictures. Isn't Yelapa a beautiful place? We know people who live there - it's a bit of a challenge, still accessible only by panga/boat, and only recently had electricity and fancy stuff like internet. It now has the local reputation of a sanctuary for aging gringo hippies - LOL. I will definitely buy some green chorizo next time I go shopping. The stuff I see here looks exactly like the stuff in your pictures. We love chorizo fried with diced potatoes and stuffed in a tortilla. I'm not sure I'd enjoy green potatoes, though. May use it for tacos, quesadillas or mixed with rice. I'll keep you posted. So glad you joined us!

 

[Guts]

Yes it's one place that hasn't been screwed up by the tourist but I know that is how the village survives. Being only to get there by boat helps it stay the way it is. I enjoyed the chorizo by it's self, as you can see by the pictures. I look forward to see how you like it.