Chorizo-Stuffed Peppers with Red and Green Sauces

If you like authentic Mexican flavors, you can achieve them in your own kitchen, no matter where you live. The key? Use authentic, fresh Mexican ingredients and prepare them in a simple way. While it may be easier to open cans of green and red chile sauces, you won’t get that same depth of real Latin taste that only fresh vegetables, fruits, and herbs can bring to the dish.

The same can be said for creating the authentic flavors of any of the world's cuisines. Fresh and simple—it just doesn’t get any better.

Poblano Peppers

Mexican Chorizo

Note: You can make the red sauce a day ahead and warm it before using. Make the green sauce through step 2 a day ahead and puree the mixture with the avocado, lime juice, and vegetable broth about an hour before using. This will give it time to warm at room temperature, since the finished green sauce isn’t cooked.   

Serves 4

Ingredients

For the Red Sauce

• 12 oz tomatoes, coarsely chopped
• 3 garlic cloves, chopped
• 2 serrano chiles, red or green, chopped
• 1 habanero chile, chopped
• 1/2 medium onion, chopped
• 1/2 cup chopped red bell pepper
• 1/3 cup cilantro leaves
• 1/4 cup vegetable broth
• 2 tbsp fresh lime juice
• sea salt

For the Green Sauce

• 1 tbsp olive oil
• 2 garlic cloves, chopped
• 2 green serrano chiles, coarsely chopped
• 1 large anaheim chile, coarsely chopped
• 1/4 medium onion, coarsely chopped
• 5 medium tomatillos, husked and coarsely chopped
• 1 cup cilantro leaves
• sea salt
• 1 ripe avocado, peeled and pitted
• 1/4 cup vegetable broth
• 2 tbsp fresh lime juice

Green Sauce Ingredients

For the Stuffed Peppers

• 1 tbsp olive oil, plus more for brushing
• 1 lb Mexican chorizo
• 1/4 medium onion, finely chopped
• 1/2 tsp dried oregano
• sea salt
• 3/4 cup shredded jack and sharp cheddar cheese mix
• 4 large poblano chiles, cut in half lengthwise, seeds removed

Preparation

For the Red Sauce

1. Place all the ingredients in a food processor and process until finely chopped. Pour into a saucepan and warm gently before serving.

For the Green Sauce

1. Heat a skillet or saucepan over medium heat and add the oil. Add the garlic, all chiles, and onion and cook, stirring frequently, 3 minutes.
2. Add the tomatillos and cilantro and season with salt. Cook until the tomatillos begin to break down, about 4 minutes. Remove from the heat and cool completely.

Chiles, Onion, and Garlic Beginning to Cook

Tomatillos and Cilantro Added

First Part of Sauce Cooked

1. Place the mixture in a food processor. Scoop the avocado from the shells and add to the processor along with the vegetable broth and lime juice. Process until thin but still creamy smooth. Re-season with salt, if desired.

Pureed Green Sauce 

For the Stuffed Peppers

1. Preheat the oven to 375° F.
2. Heat a large skillet over medium heat and add the oil. Add the chorizo, onion, and oregano and season with salt. Cook, breaking up the chorizo, until cooked through, 10-12 minutes. Transfer to a bowl and cool 10 minutes. Stir in the cheese mixture until slightly melted.

Chorizo Beginning to Cook

Cooked Chorizo

Chorizo and Cheese Mixture

1. Meanwhile, line a large baking sheet with parchment paper and place the poblanos on it cut-side down. Bake until beginning to brown and soften, 7-8 minutes.
2. Remove the pan from the oven and turn the poblanos cut-side up. Divide the chorizo mixture among the 8 chile halves. (The cavities won’t be overflowing.)

Halved Poblanos Ready to Bake

Baked Poblanos

Chorizo-Stuffed Peppers Ready to Bake

1. Return the pan to the oven and bake until the peppers are soft, 6-7 minutes. 

Red and Green Sauces

To serve, divide the green sauce and spread across 1 half of each of 4 plates. Divide the red sauce and spoon across the other side of the plates. Place 2 stuffed pepper halves across the sauces on each plate and serve right away.