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Sandwiches

Chorizo, Pork, and Poblano Pepper Sandwich

Chorizo, Pork, and Poblano Pepper Sandwich

Poblano peppers are mild, but remove the seeds and ribs if you're extremely sensitive to heat.

Chorizo, Pork, and Poblano Pepper Sandwich

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About This Recipe

Yield:Makes 4 sandwiches
Active time:35 minutes
Total time:35 minutes
Special equipment:large skillet, foil, baking sheet
This recipe appears in: Sandwiched: Chorizo, Pork, and Poblano Pepper

Ingredients

  • 1/4 cup olive oil
  • 6 ounces Spanish chorizo, finely chopped
  • 3 poblano peppers, finely chopped (See Notes)
  • 1 small onion, finely chopped
  • 1 tablespoon smoked paprika
  • 2 garlic cloves, minced
  • 2 teaspoons finely grated lemon zest
  • 1 pound ground pork
  • Salt and pepper
  • 2 tablespoons lemon juice
  • 4 Portuguese rolls, split in half lengthwise
  • 1/4 cup mayonnaise
  • 4 ounces queso fresco, crumbled

Procedures

  1. 1

    Heat 2 tablespoons oil over medium-high heat in large skillet until just beginning to smoke. Add chorizo, poblanos, and onion and cook, stirring, until fat renders and chorizo crisps slightly, about 5 minutes.

  2. 2

    Add smoked paprika, garlic, and lemon zest and cook until fragrant, about 30 seconds. Transfer mixture to bowl.

  3. 3

    Add remaining 2 tablespoons oil to now empty skillet and heat until just beginning to smoke. Add ground pork, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring and breaking up pork occasionally, until no longer pink, about 2 minutes.

  4. 4

    Increase heat to high and add chorizo mixture and lemon juice. Cook, stirring, until thoroughly combined and slightly crisp, 3 to 4 minutes. Taste and adjust seasoning. Transfer mixture to bowl and tent with foil to keep warm.

  5. 5

    Spread split sides of rolls with mayonnaise. One split roll at a time, cook in now empty skillet until golden, about 2 minutes; transfer to baking sheet. Repeat with remaining rolls.

  6. 6

    Divide filling evenly between rolls and sprinkle with cheese. Serve.

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