Green chorizo

Roast a poblano until blackened and blistered all over; cool until it can be handled.

Rub off the blackened skin, tear it open, scrape out the seeds, rinse off stray seeds and skin, and roughly chop.

Put the poblano in a food processor with a chopped serrano and a roughly chopped medium bunch of cilantro; process to as smooth a puree as possible.

Add the green puree and 2 teaspoons of salt to ground pork that is not too lean, and mix with your hands.