Chorizo Verde

• 1 small poblano chilli
• 1 large serrano chilli, roughly chopped
• 1 garlic clove, roughly chopped
• ⅛ medium onion, roughly chopped
• 30g spinach leaves
• 2 large sprigs of fresh coriander
• ¼ tsp cumin seeds
• ⅛ tsp black peppercorns
• ¼ tsp dried Mexican oregano
• 900g boneless pork shoulder, cut into large cubes
• 225g pork fat, cut into large cubes
• 75g raw unsalted peanuts
• 55g pecan nuts, roughly chopped
• 2 tbsp cider vinegar
• Corn tortillas, warmed
• Lime wedges
• Salsa
• Salt

1. Roast the poblano over an open gas flame until blackened in spots, then wrap in a tea towel to sweat. Peel off the skin and make a slit to remove the seeds and veins. Chop roughly and add to a blender with the serrano, garlic, onion, spinach, coriander, cumin, peppercorns, and oregano. Blend and taste, season with salt, and blend again until smooth. Place the sauce in the fridge for at least 1 hour.
   1. If the sauce doesn’t break down right away, scrape down the insides of the blender jug and blend again. Do not add water, as this will make the sausage soggy!
2. Whilst the sauce is cooling, place the meat and fat in a mixing bowl in the freezer for 1 hour. Remove from the freezer, add the meat to the mincer and mince as per the manufacturer’s instructions.
3. Stir in 1¼ teaspoons salt, the peanuts, and the pecans.
4. Using a stand mixer fitted with the paddle attachment, mix the cold sauce and cider vinegar into the minced meat until fully absorbed and slightly sticky.
   1. At this point, the sausage can be refrigerated in an airtight container for up to 2 days, or longer is frozen.
5. Heat a large frying pan to a medium heat. Add the sausage in an even layer (you may have to cook it in batches) and cook for 7-10 minutes, stirring often, until the sausage is no longer pink and slightly crisp in spots.
6. Serve in tortillas with lime wedges and salsa.