Chili Relleno Filling

I tried to put this in my previous Chili Relleno thread but it's so old the software won't let me reply. For Two Knots

Chorizo and Potato filling for Chiles Anchos (you can use most any pepper for rellenos)

1 tablespoon lard
6 ounces chorizo, skinned and crumbles
6 ounces potato, cooked, skinned and diced 1/2 inch cube
sea salt to taste

Melt the lard in a frying pan add the chorizo, fry gently until the fat is rendered and the meat starts browning. Add the potato turning from time to time until they absorb the color of the chorizo. Adjust seasoning and set aside.
About 1/2 cup for each chili.

Be sure and get a chorizo made from meat, most in the grocery store use salivary and lymph nodes with seasoning and very little meat. Read the ingredients. Go to a Mexican market if you can't find it anywhere else.