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Jun 4, 2010 08:48 AM

Chorizo Verde found!

Always wanted to try green chorizo since I saw it on an episode of Rick Bayless's "Mexico, one plate at a time". Yesterday, while at Cardenas market on Garey in Pomona, there it was! Sort of disturbing in appearance, labeled "Chorizo Chile Verde Estilo Toluca" $2.59 lb. Have not cooked or eaten it yet. If anyone has any tips or suggestions for other sources or uses, I would appreciate hearing about it. Always looking for exceptional sausage of any type.

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  1. Wow, thanks for the tip. I just saw the same episode and, coincidentally, was in a different Cardenas market recently (but not looking for chorizo).
    BTW it is your Chowhound Duty to purchase this product and articulate its flavor. Tacos or huevos con chorizo are a good start, but not overly imaginative :-).
    I've been thinking of making my own from a more elaborate Diana Kennedy recipe, but if anyone has seen chorizo verde in the South Bay area let us know!

    Cardenas Market
    2001 S Garey Ave, Pomona, CA 91766

    1. Thanks! I saw that episode, too. I will have to try it... but will probably try it in something simple that will let the flavors shine, like tacos as DiveFan suggested. Thanks again!

      1. Holy cow!! A couple of months ago I was talking to StreetGourmetLA about this very topic (As I had spotted some wonderful Chorizo Verde in Tijuana) and I KNEW I had seen it at a supermarket somewhere.... well I spent my teen years going to that VERY market. My mother still goes for their awesome fresh baked bolio...

        Anyway, the way I've had it is in tacos. It's a more crumbly type of chorizo. Tastes wonderful with tacos and fresh salsas with lime.


        1 Reply
        1. re: Dommy

          Hi Dommy!

          If you ever find any closer alternatives for this, please let us know. ;) Thanks for the find DWB.

        2. Had the chorizo verde on premade sopes also bought at Cardenas. With refritos and pico de gallo. Cooked sausage intact, in frying pan. Dry crumbly texture, little fat. Remains green when cooked. Taste was different than regular chorizo, maybe closer to Central American chorizos. Not really vegetal or chlorophyll taste I usually associate with green foods. Detected taste of pumpkin seed. My wife and I really liked it, alot! Would be fantastic cooked on BBQ grill, maybe for tortas. Don't know how it compares to other examples of CV, but would sure love to compare.

          1 Reply
          1. re: DWB

            Sounds just about right... it should have a similar taste to a pipian! :) Have to make the trek out there soon!


          2. A followup with a disappointing ending.
            The mysterious chorizo verde (El Gallo brand) showed up in my local Valu Plus market. Suspiciously it had an identical ingredient list to the regular chorizo next to it.

            After researching 'chorizo estilo Toluca' further I returned and asked one of the meat dept employees to check further, and he confirmed that it contained peanuts (that I'm allergic to). The store manager said she would follow up with correcting the labeling.

            Since the El Gallo product has been mislabeled, be advised!!

            BTW the color appears to be green dye (not herbs), which Diana Kennedy reported long ago was a mark of inferior chorizo.

            8 Replies
            1. re: DiveFan

              Hi DiveFan,

              Bummer. :( Is the El Gallo brand you talk about the same one talked about in the original post at Cardenas Market?

              1. re: exilekiss

                The chorizo verde from Cardenas market on Garey in Pomona has only a store label on it, not an ingedient list. I just got back from buying some, there was none out in the meat case, but the butcher produced some from the back room. The label does not indicate that it is made by an out of store supplier, and I doubt that it is as well. They also had Huazontle, very strange looking and I have no idea how it is used, and also had Verdolagos.

                1. re: DWB

                  WHEW!!!!! I keep forgetting to stop by (Gonna have to write it on my hand or somethign) and am glad to hear it's not the stuff Divefan mentioned...

                  Huazontle is a fuzzy green that is most often battered and fried. Karu Raisu's post with pictures should explain well..


                  Verdolagas is Purslane, which is one of the healthiest and heartiest greens out there! (LOVE IT!) I use it in stews!



                  1. re: Dommy

                    Hi Dommy, Das,

                    Thanks. :) That Verdolagas looks delicious. Did you just steam it w/ the Brown Rice?

                    Do you have any recommendations for closer Markets (West LA / Downtown / East LA / South Bay) that sell Verdolagas? Thanks.

                    1. re: exilekiss

                      Nope, I made Chicken Chile Verde and then added the Verdolagas about half way durring cooking...

                      You also just sautee them with garlic and dried chile as a side for any starchy Mexican Dishes like Enchiladas....


                      As for were to find them, I have gotten them at the Santa Monica Farmer's Market and Top Valu.... BUT they are seasonal (Although are a weed) so, ask... sometimes I get all excited in seeing them and only have the vendor to tell me whistfully that it's watercress... D'Oh!


                      1. re: Dommy

                        Hi Dommy,

                        That looks SO good. :) Thanks. I'll keep my eye out for them at Santa Monica Farmer's Market then.

                      2. re: exilekiss

                        Hi ek,
                        The Valu Plus in Lawndale and Northgate in Hawthorne usually have verdolagas unless they are way out of season. Timing is everything, though.

                        I haven't been back to Pomona yet to visit Cardenas Market.

                    2. re: DWB

                      Huauzontle is quinoa flowers; you fry them like tempura (in an egg batter, though) and serve them with queso aƱejo and pumpkin seed sauce.