Fresh Mexican Chorizo

Fresh Mexican Chorizo
  • Difficulty: Moderate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 5 lbs. boneless pork shoulder, or ground pork
  • 1 1/2 Tablespoons salt
  • 1/4 cup cider vinegar
  • 3 1/2 Tablespoons paprika
  • 2 1/2 teaspoons chile powder
  • 2 teaspoons cayenne
  • 4 cloves finely minced garlic
  • 2 teaspoons dried oregano
  • 1 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 1/2 cup water


1. Grind very cold pork on a �-inch or 3/16-inch plate on a meat grinder or grind in a food processor until coarsely chopped. (if using ground pork, it is not necessary to do this step.)

2. In a large bowl, combine ground pork with remainder of ingredients. Mix until well combined.

3. Wrap chorizo in plastic wrap and freeze or keep in the refrigerator for up to 2 days before using. Sauteed chorizo is great in a wide variety of dishes including with eggs and on tortillas for breakfast.

Makes 5 pounds

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