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1
make the green chorizo In a small skillet, toast the peppercorns, coriander seeds, oregano, bay leaf and clove over moderate heat until fragrant, about 2 minutes.
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2
Transfer the spices to a spice grinder and let cool completely, then finely grind them.
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3
make the green chorizo In the same skillet, roast the garlic cloves over high heat, turning, until tender and charred in spots, about 10 minutes.
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4
Let the garlic cool, then peel and transfer the cloves to a blender.
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5
make the green chorizo Roast the poblano directly over a gas flame or under a preheated broiler, turning, until charred all over.
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6
Let cool, then peel, stem and seed the chile.
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7
Add the chile, parsley, sherry vinegar and 1 1/2 teaspoons of salt to the blender and puree until smooth.
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8
make the green chorizo In a medium bowl, mix the ground pork with the puree and the spices.
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9
Press a piece of plastic wrap directly onto the green chorizo and refrigerate overnight.
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10
make the filling Preheat the oven to 350.
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11
On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the olive oil and season with salt and pepper.
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12
Roast for about 30 minutes, tossing once, until golden and tender.
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13
make the filling In a large skillet, heat the remaining 3 tablespoons of olive oil.
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14
Add the garlic and the green chorizo and cook over moderately high heat, breaking up the chorizo with a spoon, until it is just starting to brown, about 10 minutes.
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15
Add the kale and toss until just wilted, then add cup of water.
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16
Cook over moderately low heat, stirring occasionally, until the kale is tender and the chorizo is cooked, about 10 minutes.
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17
Fold in the potatoes and season with salt and pepper.
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18
make the filling Spoon the filling onto the tortillas and serve with queso fresco and crema.
