Guacamole with chorizo

Ingredients:

• 1 poblano pepper
• Onion, cut into 8 pieces (you only need 1 piece)
• 1 lime, cut in half
• 1 small raw Mexican chorizo ​​sausage, casing removed
• 2 avocados
• 2 jalapeño peppers, seeded and diced
• 2 tablespoons chopped fresh cilantro
• 1/4 cup crushed chicharrones (pork rinds)

Preparation:

1. Preheat oven to broil. Place poblanos, onions, and lime on a foil-lined baking sheet. Broil, turning, until golden brown, 3–5 minutes.
2. Transfer the poblanos to a bowl and cover; let steam for 5 minutes. Uncover the peppers and let cool, then peel off the skin and remove the stem and seeds. Transfer the peppers to a cutting board and dice. Dice the onion.
3. Meanwhile, cook the chorizo ​​in a large skillet over medium-high heat, breaking up any clumps with a wooden spoon, until browned, 3 to 5 minutes.
4. Cut the avocado in half and scoop the flesh into a bowl; mash with a fork. Add the chorizo, poblano, onion, jalapeño, cilantro, and chicharrones. Add the juice of the fried lime. Season with salt to taste.