"This recipe is so simple to make but for the best flavor you have to wait four days to use it." — BIGJIM
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3 1/2 tablespoons
I really like chorizo, but don't like the commercial chorizo because it's too fatty and it looks like they grind all sort of meats to it. I wanted to grind my own pork and find the recipe to make a healthier chorizo, this recipe was what I was looking for.
good base recipe,,,but it's much better if you eliminate the chili powder,,authentic chorizo doesnt have it,,and tastes so much better without it...definitely used more paprika,,,has to be deep in color,,and most importantly,,,replace the vinegar with freshly squeezed lemon juice...makes all the difference in the world..my parents used to make this all the time..absolutely delicious...stores brands could never compare..also,,elminite the cloves,,do need them either...one last tidbit...use a cheese cloth or put in a strainer,,want to let the excess liquid drain out,,,still keeps the flavor though!!!
Great recipe as is. To respondent chvickers: chorizo is Spanish in origin, so it stands to reason that the paprika called for would the Spanish variety. Moreover, since when is Hungarian paprika considered "normal" paprika? You're correct, not everyone resides in the U.S. - but how does that sarcastic comment enlighten the reader???
Added garlic powder, more paprika, omitted cloves. For the future, I will add a pinch ground coriander and 1/4 tsp cumin. I did my research, and this combo was the best pork chorizo recipe I could find. I loved it!! I made a double batch and am freezing it.
Excellent once I realized the recipe called for American-style chili powder and not just ground chiles, and *Spanish* paprika instead of the normal Hungarian paprika. (We don't all live in the US, so specific instructions as to what kind of "chili powder" and "paprika" would have been nice - they do differ immensely from country to country).
Made mine a little less hot, to suit my tastes, and still ended up with a wonderful sausage. I used it as the meat in my spaghetti sauce (after waiting the recommended 4 days) and ended up with a flavorful sauce better than I've ever had using store-bought chorizo. And it was so easy to make!
I love this recipe! The only time I don't make my own chorizo now is when I get given it as a gift.
This is sooo good! It reminds me of the chorizo that my great grandmother use to make.
* Percent Daily Values are based on a 2,000 calorie diet.
Jim's Pork Chorizo
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 206
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