This is so tasty I always make double!
Can’t get the kids to eat greens? Give this a try, I serve it with mini tortillas and the boys make their own, we can get through an entire lettuce, 2 capsicums, 4 avocados and 10 tomatoes, never mind the sneaky spinach and capsicum in the chorizo!
Although I crumbled this for tonight’s dinner it also works well as a burger and sausages.
Leftovers are brilliant with eggs, over an omelette or scrambled eggs is a favourite in our house of I have thrown a little chorizo crumble into the boys school wraps for added zing!
small green capsicum
80g fresh coriander, leaves and stalks
30g green jalapeño chilli, deseeded
4 garlic cloves, peeled
50g baby spinach leaves
1 lime, zest and juice
2 teaspoons dried oregano
2 teaspoons ground cumin
1/4-1/2 teaspoon cayenne pepper
salt and pepper
500g minced pork
a little oil to fry
Over a BBQ or gas ring, singe the skin of the capsicum, all over until it is completely black. Pop the capsicum in a bowl and cover with plastic wrap. Wait for 15-20 minutes and then remove from the bowl and rub off the skin, remove the seeds and stalk too.
In a food processor, whizz the capsicum, coriander, jalapeño, garlic, spinach, lime zest, lime juice, oregano, cumin, cayenne, salt and pepper to form a bright green paste.
Weigh the meat into a bowl and add the paste, mix really well with your hands.
Form into any shape that you want, patties, sausages or crumble as I use.
Heat a large frying pan, I use a 32cm non stick pan, add a splash of oil and once hot tip in the green meat.
Using the side of a wooden spoon break up the meat, turning and squishing all the time.
To begin with lots of fluid will release but just keep cooking, on high heat until the water evaporates and the meat is beginning to colour up.