Jim's Pork Chorizo Recipe - Allrecipes.com
Jim's Pork Chorizo Recipe
  • READY IN 4+ days

Jim's Pork Chorizo

Recipe by  

"This recipe is so simple to make but for the best flavor you have to wait four days to use it."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins

    4 days 15 mins


  1. Mix ground pork, salt, chili powder, ground cloves, paprika, garlic, oregano and vinegar together thoroughly. Store in air-tight container in refrigerator for 4 days before using, to let spices blend together.
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Reviews More Reviews

Most Helpful Positive Review
Oct 09, 2003

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.

Most Helpful Critical Review
Sep 12, 2007

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!!!

Feb 13, 2008

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???

Feb 08, 2008

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.

Mar 13, 2007

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).

Mar 11, 2003

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!

Oct 29, 2007

I love this recipe! The only time I don't make my own chorizo now is when I get given it as a gift. Thanks!

Mar 08, 2006

This is sooo good! It reminds me of the chorizo that my great grandmother use to make.


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  • Calories
  • 338 kcal
  • 17%
  • Carbohydrates
  • 4.8 g
  • 2%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 22.9 g
  • 35%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 27.9 g
  • 56%
  • Sodium
  • 906 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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