Chorizo

  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: 2pounds chorizo
  • About This Recipe

    “If you have a hard time finding chorizo, try making your own chorizo. It is good in a variety of Tex-Mex dishes. Especially good with scrambled eggs and onions in a warm flour tortilla for a breakfast taco.”

    Ingredients

  • 2lbspork
  • 1teaspoonsalt
  • 3tablespoonschili powder
  • 3tablespoonsvinegar
  • 2clovesgarlic, mashed
  • 1teaspoonoregano
  • 1teaspoonground cumin
  • Directions

  • Grind pork.
  • Add one at a time; salt, chili powder, vinegar, garlic, oregano, and cumin, mixing well after each addition.
  • Pack in a crock, or glass jar for at least 8 hours but preferably 24 hours.
  • Cook as needed in skillet.
  • It will look like ground meat.
  • May be frozen.
  • Reviews

  • “Call in the fire trucks!!!! I think the new brand of chili powder we purchased is a 5 alarm and this recipe was a hot one. In the freezer to cool off! Now I’m all set for mexican cooking.”

  • “Wonderful! Very tasty, great flavor, simple to make, and I love that you can control the ingredients. Used some in recipe #35619 and froze some, cooked, for scrambled eggs later. Chorizo is readily available where I live but I made the mistake of reading the ingredients on the package. I’ll stick to making my own! 🙂 Thanks for sharing the recipe!”

  • “If this were the recipe for the pork coming out of Washington D.C., we’d be in good shape, heh? Made for Alphabet Soup Tag.”

  • “I am DELIGHTED to know how to make my own chorizo!I made a half-recipe and, after aging for flavor development, froze about 2/3rds of it.Thank you hugely for posting this!”

  • “I loved this recipe as I could make it as spicy as I wanted. You can also control fat by using 1 lb pork and 1 lb ground chicken or turkey. I used Mexican oregano which I believe is more aromatic that the ususal oregano, and I added 2 T paprika as well to give it the “chorizo” color. Here in west Texas, we love our chorizo, and this recipe is fantastic! Thanks, Miss Annie, for posting this one. My friends think I’m a genius–they’ve never heard of someone making their own chorizo! :)”

  • “My family and I thought this very, very tasty and I will be making it again. But we thoughtthe flavour and texture more reminiscent of a kofta than chorizo.”

  • “Excellent! I added this recipe to a vegetarian Mexican lasagna recipe and it really added alot of flavor. I followed the recipe exactly and wouldn’t change a thing. Thanks, Carole in Orlando”

  • “thanks — what i really needed from this was the spices — i mixed this with rehyrdrated TVP to make homemade vegetarian chorizo — it was so good — might have to use a little less vinegar next time as tvp does not have the fat that pork does”

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