CHORIZO GUACAMOLE

Chorizo Guacamole image

Provided by Guy Fieri

Time 30m

Yield 2 cups of guacamole

Number Of Ingredients 9

1 poblano chile pepper
1/8 white onion
1 lime, halved
1 small link fresh chorizo, casing removed
2 avocados
2 jalapeño peppers, seeded and diced
2 tablespoons chopped fresh cilantro
1/4 cup crushed chicharrónes (fried pork rinds)
Kosher salt

Steps:

Preheat the broiler. Put the poblano, onion and lime on a foil-lined baking sheet. Broil, turning, until everything is charred, 3 to 5 minutes. Transfer the poblano to a bowl and cover; let steam 5 minutes. Uncover and let cool, then peel off the skin and remove the stem and seeds. Transfer to a cutting board and dice. Dice the onion.
Meanwhile, cook the chorizo in a large skillet over medium-high heat, breaking up the meat with a wooden spoon, until browned, 3 to 5 minutes.
Cut the avocados in half and scoop the flesh into a bowl; smash with a fork. Fold in the chorizo, poblano, onion, jalapeños, cilantro and chicharrónes. Add the juice from the broiled lime. Season with salt.