Homemade Chorizo
Homemade Chorizo
Ingredients
For the Chorizo
- 1 pound ground pork
- 6 teaspoons paprika, not smoked
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon ancho chili powder
- 1 teaspoon New Mexico ground chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1/4 teaspoon oregano
- 1/4 teaspoon ground ginger
- 2 tablespoons white vinegar
- 1 tablespoon water
Instructions
- 1
In a small bowl, combine the paprika, salt, black pepper, ancho chili powder, New Mexico ground chili powder, onion powder, garlic powder, ground cinnamon, ground cumin, oregano, and ground ginger. Stir well to thoroughly blend all the spices.
⏱️ 3 min
- 2
Place the ground pork in a large mixing bowl. Sprinkle the prepared seasoning mix evenly over the meat.
⏱️ 2 min
- 3
Pour the white vinegar and water over the seasoned pork. These liquids are crucial for helping the spices absorb and developing the chorizo's characteristic tangy flavor.
⏱️ 1 min
- 4
Wearing a glove to prevent staining your hands, use your hands or a sturdy spoon to mix all the ingredients. Combine thoroughly until the pork is evenly coated with the spices and the mixture has a uniform reddish-orange color. Avoid overmixing; just ensure everything is well incorporated.
⏱️ 5 min
- 5
Transfer the mixed chorizo to a bowl, cover it, and refrigerate for at least 2 hours. For the best and deepest flavor, it is highly recommended to marinate the chorizo overnight.
⏱️ 120 min
- 6
Before cooking the entire batch, take a small piece of the chorizo mixture and cook it in a skillet over medium heat until browned and fully cooked. Taste it to adjust seasoning if necessary (e.g., add more salt or spice).
⏱️ 5 min
- 7
To cook: Heat a skillet over medium heat. Add the desired amount of chorizo and cook, breaking it apart with a spoon, until it is browned and fully cooked through, typically about 8-10 minutes. To store: Divide the remaining chorizo into desired portions. Refrigerate for up to 3 days or freeze for up to 2 months.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Chorizo
For the Chorizo
- 1 pound ground pork
- 6 teaspoons paprika, not smoked
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon ancho chili powder
- 1 teaspoon New Mexico ground chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1/4 teaspoon oregano
- 1/4 teaspoon ground ginger
- 2 tablespoons white vinegar
- 1 tablespoon water
Instructions
- 1
In a small bowl, combine the paprika, salt, black pepper, ancho chili powder, New Mexico ground chili powder, onion powder, garlic powder, ground cinnamon, ground cumin, oregano, and ground ginger. Stir well to thoroughly blend all the spices.
⏱️ 3 min - 2
Place the ground pork in a large mixing bowl. Sprinkle the prepared seasoning mix evenly over the meat.
⏱️ 2 min - 3
Pour the white vinegar and water over the seasoned pork. These liquids are crucial for helping the spices absorb and developing the chorizo's characteristic tangy flavor.
⏱️ 1 min - 4
Wearing a glove to prevent staining your hands, use your hands or a sturdy spoon to mix all the ingredients. Combine thoroughly until the pork is evenly coated with the spices and the mixture has a uniform reddish-orange color. Avoid overmixing; just ensure everything is well incorporated.
⏱️ 5 min - 5
Transfer the mixed chorizo to a bowl, cover it, and refrigerate for at least 2 hours. For the best and deepest flavor, it is highly recommended to marinate the chorizo overnight.
⏱️ 120 min - 6
Before cooking the entire batch, take a small piece of the chorizo mixture and cook it in a skillet over medium heat until browned and fully cooked. Taste it to adjust seasoning if necessary (e.g., add more salt or spice).
⏱️ 5 min - 7
To cook: Heat a skillet over medium heat. Add the desired amount of chorizo and cook, breaking it apart with a spoon, until it is browned and fully cooked through, typically about 8-10 minutes. To store: Divide the remaining chorizo into desired portions. Refrigerate for up to 3 days or freeze for up to 2 months.
⏱️ 10 min