Chorizo, Pork, and Poblano Pepper Sandwich Recipe


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

Recipe Details

Chorizo, Pork, and Poblano Pepper Sandwich Recipe

Active 35 mins
Total 35 mins
Makes 4 sandwiches


  • 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


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

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

Special equipment

large skillet, foil, baking sheet