Homemade Mexican Chorizo

Mexican chorizo is a fresh raw sausage made with dried chiles, garlic, spices, salt, and vinegar. Unlike Spanish-style chorizo, which is cured, it must be cooked before using. It can be more difficult to find than Spanish chorizo, but it's easy to make yourself with this recipe.

• 4 large cloves garlic
• Kosher salt
• 2 lb. ground fatty pork shoulder
• 6 tbs. guajillo or New Mexican chile powder
• 1-1/2 tsp. cayenne
• 1-1.2 Tbs. dried oregano (preferably Mexican)
• 1 tsp. ground cumin
• 1/2 tsp. ground allspice
• 1/2 tsp. ground black pepper
• 1/4 cup cider vinegar

Mince 4 large cloves garlic and mash to a paste with 2 ‡tsp. kosher salt. Put 2‡ lb. ground fatty pork shoulder in a large bowl along with the garlic paste, 6 ‡Tbs. guajillo or New Mexican chile powder, 1-1/2 ‡tsp. cayenne, 1-1/2  ‡Tbs. dried oregano (preferably Mexican), 1 ‡tsp. ground cumin, 1/2 ‡tsp. ground allspice, 1/2 ‡tsp. freshly ground black pepper, and 1/4cup cider vinegar.

Knead the mixture with your hands until well combined (wear disposable
gloves, since the chiles can irritate your skin). Cover the bowl with
plastic wrap and refrigerate for at least 2 ‡hours to season.

Pork Chops with Green Chiles and Onions

A double dose of chile—canned and powder—adds pleasant heat to this quick skillet braise. The peppers’ light green hue may fade slightly as they simmer, but their spicy essence intensifies into a delicious sauce.

• 1 tsp. ground cumin 
• 1 tsp. pure ancho chile powder or chili powder
• Kosher salt and freshly ground black pepper 
• 4 center-cut boneless pork chops, preferably about 1 inch thick (about 1-1/2 lb. total)
• 3/4 cup lower-salt chicken broth; more as needed   
• 1 4-oz. can chopped green chiles 
• 3 Tbs. chopped jarred jalapeños (from about 12 slices)
• 1 Tbs. cider vinegar  
• 3/4 cup all-purpose flour
• 3 Tbs. olive oil
• 1 medium yellow onion, thinly sliced

Tip:

Choose all-natural pork for the best flavor and texture. Avoid so-called
extra-juicy chops that have been treated with additives, which can give
them a rubbery texture.

In a small bowl, combine the cumin, chile powder, 1-1/4 tsp. salt and 3/4 tsp. pepper. Sprinkle on both sides of the pork and set aside. In a blender or food processor, purée the chicken broth, green chiles (with their liquid), jalapeños, and vinegar until smooth.

Put the flour in a pie plate and dredge the pork chops, shaking to remove any excess. Heat a 12-inch skillet over medium-high heat for 1 minute. Pour in 2 Tbs. of the oil and heat until shimmering hot, about 1 minute. Add the pork chops and cook, without moving, until they’re brown around the edges and release easily from the pan, 2 to 3 minutes. Reduce the heat to medium, flip, and cook the other side until browned, about 2 minutes more. Transfer to a large plate.

Over medium-high heat, add the remaining 1 Tbs. oil and the onion to the skillet. Sprinkle with 1/2 tsp. salt and cook, stirring occasionally, until wilted and golden, about 4 minutes. Add the green chile mixture and bring to a boil. Reduce to a simmer and cook, stirring, until the mixture thickens slightly and the onions are completely tender, 2 to 3 minutes more; add a splash of chicken broth if the mixture seems dry. Season to taste with salt and pepper. 

Return the chops to the pan, nestling them into the onions. Cover and simmer gently until the pork is fairly firm to the touch with just a little give, 3 to 5 minutes. With a paring knife, make a nick in a thicker chop to make sure it’s only just a little pink. 

Serve the pork chops topped with the sauce. 

Tex-Mex Chicken with Chiles and Cheese

Grab your skillet, your chicken breasts, and kick dinner up a spicy notch tonight. If you've got a little time, make homemade corn tortillas and turn this Tex-Mex dish into a wrap.

• 1-1/4 lb. boneless, skinless chicken breast halves, trimmed and sliced 1/4 inch thick
• 1-1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• Kosher salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 3-1/2 Tbs. unsalted butter
• 1-1/2 cups fresh or thawed frozen corn kernels
• 1 medium jalapeño, seeded if desired and thinly sliced
• 1 large clove garlic, minced
• 2–3 medium limes, 1 or 2 juiced to yield 3 Tbs. and 1 cut into wedges
• 1 Tbs. chopped fresh oregano
• 1 cup grated sharp Cheddar

Position a rack about 4 inches from the broiler and heat the broiler to high. Toss the chicken with the chili powder, cumin, 3/4 tsp. salt, and 1/2 tsp. black pepper. Lightly dredge the chicken in the flour and shake off any excess.

Melt 2-1/2 Tbs. of the butter in a 12-inch ovenproof skillet (preferably cast iron) over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate.

Add the remaining 1 Tbs. butter, the corn, jalapeño, garlic, and 1/2 tsp. salt. Cook, stirring, until the corn begins to brown lightly, 2 to 3 minutes. Add the chicken, lime juice, oregano, and 1/2 cup water. Cook, stirring, until the chicken is just cooked through, about 2 minutes. Sprinkle with the Cheddar and transfer the skillet to the broiler. Broil until the cheese melts and browns on top, about 3 minutes. Serve with lime wedges.

Homemade Mexican Chorizo

Mexican chorizo is a fresh raw sausage made with dried chiles, garlic, spices, salt, and vinegar. Unlike Spanish-style chorizo, which is cured, it must be cooked before using. It can be more difficult to find than Spanish chorizo, but it's easy to make yourself with this recipe.

• 4 large cloves garlic
• Kosher salt
• 2 lb. ground fatty pork shoulder
• 6 tbs. guajillo or New Mexican chile powder
• 1-1/2 tsp. cayenne
• 1-1.2 Tbs. dried oregano (preferably Mexican)
• 1 tsp. ground cumin
• 1/2 tsp. ground allspice
• 1/2 tsp. ground black pepper
• 1/4 cup cider vinegar

Mince 4 large cloves garlic and mash to a paste with 2 ‡tsp. kosher salt. Put 2‡ lb. ground fatty pork shoulder in a large bowl along with the garlic paste, 6 ‡Tbs. guajillo or New Mexican chile powder, 1-1/2 ‡tsp. cayenne, 1-1/2  ‡Tbs. dried oregano (preferably Mexican), 1 ‡tsp. ground cumin, 1/2 ‡tsp. ground allspice, 1/2 ‡tsp. freshly ground black pepper, and 1/4cup cider vinegar.

Knead the mixture with your hands until well combined (wear disposable
gloves, since the chiles can irritate your skin). Cover the bowl with
plastic wrap and refrigerate for at least 2 ‡hours to season.

Beef and Green Chile Chili

This ground-beef chili features green Hatch chiles, which have a meaty texture and a rich, fruity flavor. Because it's a Texas-style chili, there are no beans. Instead, it gets thickened with fried, pureed corn tortillas, which adds a toasty note.

For the spice mixture

• 2 dried guajillo chiles
• 1-1/2 Tbs. ground cumin
• 1 Tbs. freshly ground black pepper
• 1 Tbs. granulated sugar
• 2-1/2 tsp. dried oregano
• 1-1/2 tsp. dried thyme
• 1 tsp. kosher salt
• 3/8 tsp. ground nutmeg

For the chili

• 8 large fresh Hatch chiles (or Anaheim or Cubanelle chiles)
• 1-1/2 lb. 85%- to 90%-lean ground beef
• 1/2 cup vegetable oil
• 2 6-inch fresh corn tortillas, quartered
• 2 medium yellow onions, finely chopped
• 1 large green bell pepper, halved, cored, and coarsely chopped
• 2 to 3 medium jalapeños, finely chopped
• 2 small cloves garlic, minced
• 3 Tbs. all-purpose flour
• 5 cups lower-salt chicken broth, heated
• Kosher salt

Make the spice mixture

Stem, seed, and grind the chiles to a powder; you should have about 1 Tbs. In a medium bowl, combine the chile powder with the remaining spice mixture ingredients.

Make the chili

Position an oven rack about 4 inches from the broiler and heat the broiler on high. Broil the chiles on a large, heavy-duty rimmed baking sheet, turning with tongs as needed, until charred on all sides, about 10 minutes total. Transfer the chiles to a large bowl, cover with plastic wrap, and set aside until cool enough to handle. With gloved hands, peel, seed, and finely chop the chiles; set aside.

Put the ground beef in a large bowl. Mix in 3 Tbs. of the spice mixture.

Line a plate with paper towels. Heat the oil in a 5- to 6-quart heavy-duty pot over high heat. Add the beef and cook, stirring often, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the beef to a medium bowl and set aside.

Put the tortillas in the hot oil and fry on both sides, turning occasionally with tongs, until golden-brown and crisp, 3 to 5 minutes. Transfer the tortillas to the paper-towel-lined plate and set aside.

Reduce the heat to medium. Add 1-1/2 cups of the onions and the remaining spice mixture to the pot. Cook for 15 seconds, stirring and scraping the bottom of the pan constantly. Add 1/2 cup of the roasted chiles, half of the bell peppers, and half the jalapeños. Cook the mixture, stirring frequently, until the green peppers are softened, about 8 minutes. Stir in the garlic and cook, stirring, for 30 seconds.

Stir the flour into the vegetables and cook for 2 minutes, stirring constantly and scraping any browned bits from the bottom of the pan. Add 1 cup of the broth, stirring and scraping the bottom of the pan until no lumps remain. Add the remaining 4 cups of broth and 1 Tbs. salt, stir, and return to a boil.

While the mixture comes to a boil, transfer 1 cup of the broth mixture to a food processor. Crumble in the fried tortillas and process until the tortillas are finely chopped. Pour the tortilla-broth mixture back into the pot and stir in the remaining onions, bell peppers, and the meat.

Return the mixture to a boil, reduce the heat to medium low to low and simmer, stirring occasionally and skimming the surface as needed, until the chili is thick, about 50 minutes.

Stir in the remaining roasted chiles and jalapeños and simmer, stirring occasionally, for 15 minutes. Skim off any oil that rises to the surface. Season to taste with salt and serve.

Pork Chops with Green Chiles and Onions

A double dose of chile—canned and powder—adds pleasant heat to this quick skillet braise. The peppers’ light green hue may fade slightly as they simmer, but their spicy essence intensifies into a delicious sauce.

• 1 tsp. ground cumin 
• 1 tsp. pure ancho chile powder or chili powder
• Kosher salt and freshly ground black pepper 
• 4 center-cut boneless pork chops, preferably about 1 inch thick (about 1-1/2 lb. total)
• 3/4 cup lower-salt chicken broth; more as needed   
• 1 4-oz. can chopped green chiles 
• 3 Tbs. chopped jarred jalapeños (from about 12 slices)
• 1 Tbs. cider vinegar  
• 3/4 cup all-purpose flour
• 3 Tbs. olive oil
• 1 medium yellow onion, thinly sliced

Tip:

Choose all-natural pork for the best flavor and texture. Avoid so-called
extra-juicy chops that have been treated with additives, which can give
them a rubbery texture.

In a small bowl, combine the cumin, chile powder, 1-1/4 tsp. salt and 3/4 tsp. pepper. Sprinkle on both sides of the pork and set aside. In a blender or food processor, purée the chicken broth, green chiles (with their liquid), jalapeños, and vinegar until smooth.

Put the flour in a pie plate and dredge the pork chops, shaking to remove any excess. Heat a 12-inch skillet over medium-high heat for 1 minute. Pour in 2 Tbs. of the oil and heat until shimmering hot, about 1 minute. Add the pork chops and cook, without moving, until they’re brown around the edges and release easily from the pan, 2 to 3 minutes. Reduce the heat to medium, flip, and cook the other side until browned, about 2 minutes more. Transfer to a large plate.

Over medium-high heat, add the remaining 1 Tbs. oil and the onion to the skillet. Sprinkle with 1/2 tsp. salt and cook, stirring occasionally, until wilted and golden, about 4 minutes. Add the green chile mixture and bring to a boil. Reduce to a simmer and cook, stirring, until the mixture thickens slightly and the onions are completely tender, 2 to 3 minutes more; add a splash of chicken broth if the mixture seems dry. Season to taste with salt and pepper. 

Return the chops to the pan, nestling them into the onions. Cover and simmer gently until the pork is fairly firm to the touch with just a little give, 3 to 5 minutes. With a paring knife, make a nick in a thicker chop to make sure it’s only just a little pink. 

Serve the pork chops topped with the sauce.