Green Chorizo

• 1 whole Poblano
• 1 whole Serrano
• 2 whole Tomatillos
• 1 clove Garlic
• 1 bunch Cilantro, Stems Removed And Lightly Chopped
• 1 teaspoon Salt
• 1 teaspoon Pepper, Freshly Ground
• 2 teaspoons Comino (Cumin)
• 1-1/2 pound Ground Turkey
• 2 teaspoons Vinegar
• 8 whole Eggs

1. Place poblano, serrano, tomatillos and garlic on a roasting pan and roast under high temperature until skins are blackened. You can also use the broiler, for quicker results, but watch carefully.
2. Remove blackened skin from poblano, rinse under cold water to remove seeds.
3. Add poblano, serrano, garlic, tomatillos and cilantro to a food processor and grind until smooth. Add salt, pepper and comino and quickly pulse.
4. Here is where you want to taste for seasoning, before you add ground turkey.
5. Add turkey and vinegar and pulse until combined. Cover and refrigerate for 4 hours or overnight. Leaving the mix overnight is preferred, giving time for flavors to enhance.
6. When ready, heat pan, add a small amount of oil, and add your chorizo to the pan. Cook until fully cooked, then add your eggs.
7. Cook until eggs are set. Serve rolled in a tortilla, or omit eggs in the mix and serve meat with sunny side eggs.

serrano, clove garlic, cilantro, salt, pepper, comino, ground turkey, vinegar, eggs

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/green-chorizo/ (may not work)