Homemade Authentic Pork Chorizo Recipe

Ingredients

2 pounds of pork shoulder
1/4 cup of apple cider vinegar
1/4 cup of chili powder
2 tablespoons of sweet paprika
2 tablespoons of dried oregano
1 tablespoon of ground cumin
1 tablespoon of salt
1 tablespoon of granulated garlic
1 tablespoon of ground coriander
2 teaspoons of ground black pepper
1 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
4 cloves of garlic, minced
1/2 cup of water

Steps and instructions

Cut the pork shoulder into small pieces, then grind it using a meat grinder. If a meat grinder is not available, a food processor can be used as an alternative.
In a large bowl, combine the ground pork with apple cider vinegar. Mix until the vinegar is well distributed.
In a separate bowl, mix together chili powder, sweet paprika, dried oregano, ground cumin, salt, granulated garlic, ground coriander, ground black pepper, ground cinnamon, and ground cloves.
Add this spice mixture to the ground pork and vinegar. Mix well to ensure the spices are evenly distributed throughout the pork.
Add the minced garlic to the pork and spice mixture. Mix again to incorporate the garlic.
Add water to the mixture. This will help to distribute the flavors and ensure the chorizo is moist.
Cover the bowl and refrigerate for at least 12 hours. This will allow the flavors to meld together.
After marinating, the chorizo is ready to be cooked. It can be formed into patties or crumbled into a pan for frying.
Cook the chorizo over medium heat until it is thoroughly cooked and slightly crispy. Be sure to break up any large pieces while cooking.

Tools for making

Meat Grinder - A meat grinder is needed to grind the pork shoulder into small pieces.
Large Bowl - A large bowl is required to mix the ground pork with the vinegar and spices.
Mixing Spatula - A mixing spatula or spoon is needed to thoroughly combine the ingredients.
Small Bowl - A small bowl is used to mix together the various spices before adding them to the pork.
Cover or Plastic Wrap - A cover or plastic wrap is necessary to cover the bowl while the chorizo marinates in the refrigerator.
Refrigerator - A refrigerator is needed to properly marinate the chorizo for at least 12 hours.
Skillet or Pan - A skillet or pan is required to cook the chorizo over medium heat until it is thoroughly cooked and slightly crispy.
Spatula or Tongs - A spatula or tongs are useful for flipping and stirring the chorizo while it cooks.

Recipe variations

Substitute pork with ground beef, chicken, or turkey for a different flavor profile.
Add diced onions, bell peppers, or jalapenos to the mixture for added texture and flavor.
Experiment with different types of vinegar such as red wine vinegar or white vinegar.
Add smoked paprika or chipotle powder to give the chorizo a smoky and spicy kick.
Try using different herbs and spices, such as thyme, basil, or smoked paprika.
For a milder version, reduce the amount of chili powder and black pepper.
Make it gluten-free by using gluten-free spices and ensuring the vinegar used is also gluten-free.
For a vegetarian or vegan option, substitute the pork with crumbled tofu or tempeh and adjust the seasonings accordingly.
Experiment with different cooking methods, such as grilling or baking the chorizo instead of frying.
Add a splash of lime juice or zest for a citrusy twist.

Recipe overview

This homemade Pork Chorizo recipe is a flavorful and versatile meat preparation that you can use in a variety of dishes. Making your own chorizo at home allows you to control the quality of ingredients that go into your sausages, so you can avoid any unnecessary preservatives or additives often found in store-bought versions. The recipe involves grinding pork shoulder and marinating it with a rich blend of spices and apple cider vinegar, which gives the chorizo its distinctive tangy and spicy flavors. After a refrigeration period to let the flavors meld together, the chorizo can then be cooked in patties or crumbled into dishes like tacos, scrambled eggs, or paella. With a little prep work and patience, you can enjoy delicious homemade chorizo that’s bursting with flavor and adds a punch to any meal.

Common questions

Can I use a different type of meat instead of pork shoulder? Yes, you can use other cuts of pork such as pork loin or pork belly. However, keep in mind that the texture and flavor of the chorizo may vary slightly.
Can I substitute apple cider vinegar with another type of vinegar? Yes, you can substitute apple cider vinegar with white vinegar or red wine vinegar if needed. The choice of vinegar may affect the final taste slightly.
Can I adjust the level of spiciness in the chorizo? Certainly! If you prefer a milder chorizo, you can reduce the amount of chili powder or paprika. Alternatively, if you want it spicier, you can increase the amount of chili powder or add some cayenne pepper.
Can I freeze the chorizo? Yes, you can freeze the chorizo. After preparing it, divide it into portions and store in airtight containers or freezer bags. It can be frozen for up to 3 months. Thaw it in the refrigerator before using.
Can I use the chorizo immediately after marinating? While the flavors will develop more after marinating for a minimum of 12 hours, you can use the chorizo immediately if needed. Just keep in mind that the flavors may not be as pronounced.

Serving dishes and utensils

Meat Grinder - A meat grinder is useful for grinding the pork shoulder into small pieces for making the chorizo.
Large Bowl - A large bowl is needed for mixing the ground pork with the spices and other ingredients.
Mixing Spoon - A mixing spoon or spatula is necessary for combining the ground pork with the spices and other ingredients.
Cover - A cover or lid is required for covering the bowl of chorizo mixture during the marinating process.
Refrigerator - A refrigerator is needed for storing the bowl of chorizo mixture while it marinates for at least 12 hours.
Pan - A pan is necessary for cooking the chorizo over medium heat until it is cooked through.
Spatula - A spatula is useful for breaking up and stirring the chorizo while cooking.

Origin stories

The humble chorizo sausage holds a special place in the culinary heritage of the Iberian Peninsula, its origin tracing back to the Roman Empire. The Romans were known for their well-developed sausage-making skills, and it's believed that they brought these techniques to Spain and Portugal. However, it wasn't until the discovery of the New World brought spicy peppers to Europe that chorizo as we know it began to take shape. The Spaniards quickly fell in love with these fiery new flavors and integrated them into their food, blending the chilies with local pork to create the distinctive, smoky sausage we now know as chorizo. Over time, the love for chorizo traveled with Spanish explorers and settlers to various corners of the globe, morphing to accommodate local tastes and available ingredients. Hence, today, each region has its unique version of chorizo, reflecting a flavorful journey across time and continents.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.