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Spicy Chorizo and Poblano Stuffing

Spicy Chorizo and Poblano Stuffing

Thanksgiving doesn’t have to be all butter and salt, it can have a little spice, a little sass, and still be the comfort food we all crave.
— Kate Ramos

Our contributor Kate Ramos from HolaJalapeno.com has the perfect recipe for those craving a little spice this Thanksgiving! Her chorizo and poblano stuffing has the perfect amount of spice you need, but also includes pumpkin seeds (a must-have for any Thanksgiving meal) as well as fresh herbs! Crunch, spice, and greens...what more could you ask for?!

Kate says, this stuffing should be made up to a day in advance so the bread can soak up all the flavors of the meat and chiles. However keep in mind, that the bread should sit out to dry overnight before you start - so Kate says, it truly needs 2 days to prepare. 

Want to make this recipe gluten free? I like using these baguettes from Schar, which can be found in most grocery stores. Have an alternative? Please share in the comments below!

Print a copy of Kate's recipe on her website HolaJalapeno.com.

Yield 12-14 servings

Ingredients

  • 1 large (about a pound) artisan loaf, cubed
  • 3 large poblano chiles
  • 10 tablespoons unsalted butter
  • 2 large onions, chopped
  • 5 cloves garlic, chopped
  • 1 tablespoon ground cumin
  • 2 teaspoons salt
  • 1 1/2 teaspoons dried oregano
  • 9 ounces Mexican pork chorizo
  • 1/2 cup toasted pumpkin seeds
  • 1/3 cup chopped cilantro
  • 3 cups chicken broth

Instructions

  1. Lay cubed bread in a single layer on a baking sheet and leave to dry at room temperature overnight.
  2. Heat broiler to high and lay chiles on baking sheet. Broil until blackened on all sides, turning occasionally, about 5-10 minutes. Transfer to a bowl, cover with plastic wrap and steam 10 minutes. Peel off the blackened skin, discard the core and seeds, and chop.
  3. If baking right away, heat oven to 325°F. Butter a 9 x 13-inch baking dish.
  4. Melt butter in a large frying pan over medium heat. Add chiles, onions, garlic, cumin, salt, and oregano. Fry until soft, about 10 minutes.
  5. Cook chorizo over medium heat in a separate frying pan, breaking up with the back of a spoon until cooked through, about 10 minutes.
  6. Combine bread, veggies, chorizo, pumpkin seeds, cilantro, and broth in a large bowl until well mixed and bread is uniformly moist but not soggy (add more stock 1/4 cup at a time if necessary). Transfer mixture to prepared dish and cover with foil.
  7. Bake for 30 minutes, then remove the foil and bake until top is crisp and stuffing is heated through, about 30 minutes more. Serve immediately.

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