Chorizo & Pork Poblano Pepper Sandwiches

Chorizo_-Pork_-and-Poblano-Pepper-Sandwich-Serious-Eats-280677-113746.730x410Oh this is a great sandwich, and a perfect one for the summer. Add a couple of your favorite summer sides and you have a feast that will please the palate.

A word about the bread. We use a bun called a bolillo (bo-liyo). It is like a hamburger bun but a bit oval-shaped. Not as long as a hoagie. You can use any bun for this dish, since if you live other than in the Southwest, you won’t be finding them in your local supermarket. There are plenty of recipes to make you own but this is not necessary.


  • 6 oz chorizo sausage, casing removed
  • 3 poblano peppers, charred, seeded and chopped
  • 1 small onion chopped
  • 2 cloves garlic microplaned
  • 1 tbsp smoky paprika
  • 1 lb ground pork
  • zest of one lemon
  • 2 tbsp lemon juice
  • mayo
  • 4 bolillos
  • salt and pepper
  • 4 oz queso fresco (can substitute Monterey Jack, cheddar, or other Mexican cheese)


  1. Using a couple of tbsps of olive oil, saute the sausage, peppers and onion until sausage is done.
  2. Add the paprika, lemon zest and juice and stir in.
  3. Remove all to another dish.
  4. Add more oil as needed, add the pork and saute until no longer pink.
  5. Add salt and pepper to taste.
  6. Add the chorizo mixture back into the saute pan and stir, mixing all together and warming throughout.
  7. Remove to a serving dish, and brown the bun cut sides in the saute pan.
  8. Add the mayo to both sides and divide the filling among the 4.
  9. Scatter cheese over each.


NOTES: increase or decrease the heat in the peppers by removing seeds and membranes to decrease, or leaving them in to increase. Also you can use other suitable peppers such as Hatch chiles or Anaheim. Cheeses can be altered to fit your taste as well. Use any type of roll you wish.

SOURCE: Serious Eats


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