Tonawanda News

Features

March 18, 2013

HAYNES: Cast-iron and pork a match made in heaven

(Continued)

Tonawanda News — Chop up your chorizo and veggies ahead of time and this is a quick, no-brainer for a weeknight dinner.

Chorizo, pork and poblano sandwich

1/4 cup olive oil

2 links (6 ounces) chorizo, finely chopped

2 poblano peppers, finely chopped

1 small onion, finely chopped

1 tablespoon smoked paprika (or more, to taste)

2 garlic cloves, minced

2 teaspoons finely grated lemon zest

1 pound ground pork

Salt and pepper to taste

2 tablespoons lemon juice

4 sandwich rolls, split in half lengthwise

1/4 cup mayonnaise

4 ounces queso blanco, crumbled

Heat 2 tablespoons over medium-high heat in a large skillet. Once the oil is hot, add the chorizo, peppers and onions and cook until chorizo gets slightly crispy.

Add paprika, garlic and lemon zest to skillet and cook an additional 30 seconds. Transfer mixture to a dish.

Add remaining oil to skillet and once hot, add ground pork, 1/4 teaspoon of salt and 1/4 teaspoon of pepper and cook until no longer pink. 

Increase heat to high and add chorizo mixture and lemon juice, cooking until combined and crisp, about 3 or 4 minutes. Transfer to a dish and cover with foil to keep warm.

Split sandwich rolls, and spread mayonnaise on each open side. Place open-side down on skillet until golden.

Scoop pork mixture into rolls and crumble queso blanco on top.

— Recipe adapted from www.seriouseats.com.

Contact features editor Danielle Haynes at 693-1000, ext. 4116.

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