I first learned about chorizo verde in the 1990s, watching Diana Kennedy’s PBS cooking show with my mom. She featured the chorizos of Toluca, both rojo and verde, and I have been obsessed ever since. When I finally traveled to Toluca and later to a stall at Mercado Jamaica in Mexico City run by cooks from Toluca, I understood why. That mercado version, especially with the addition of peanuts, sharpened my understanding of what this chorizo could be and ultimately shaped the recipe you see here.
This chorizo verde relies on toasting whole spices, puréeing them with fresh chiles, herbs and greens, then letting the seasoned pork rest for at least 24 hours. Toasting drives off moisture and intensifies the essential oils in the spices, which deepens their flavor before they’re ground. The vinegar and salt help season the meat evenly as it marinates, while the fresh greens give the sausage its color and a bright, herbal backbone. When cooked and lightly browned, it’s savory, tangy and deeply green, with toasted spice running through it.
This version includes peanuts along with pepitas, inspired by a stall at Mercado Jamaica in Mexico City. The peanuts add body and a subtle nuttiness that rounds out the chiles and herbs. You won’t taste peanuts as a distinct flavor, but you’ll notice a fuller texture and a richer finish. Chorizo verde is often associated with Toluca, about 45 minutes from Mexico City, and there’s a common belief that it emerged during price hikes for red chiles and pimentón in the 1960s and 1970s, when cooks turned to fresh green ingredients instead.
Use it for tacos on blue corn tortillas, fold it into eggs, or spoon it over beans. It cooks quickly in a skillet and can be made ahead and refrigerated for several days. You can also freeze part of the batch and cook it straight from the freezer. It’s a flexible sausage that works for weeknights or for feeding a crowd.
