Mexican Chorizo
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Kirk Muncrief
Here's my recipe for Mexican Chorizo using ground pork. I really like it because it's leaner and is all meat, if you know what I mean.

Mexican Chorizo

2 lbs of ground pork
3 1/2 teaspoons of salt
6 tablespoons of pure red chile powder
6-20 small hot dried red chiles crushed
4-6 cloves of garlic minced
2 tablespoons of dry oregano
1 teaspoon ground cumin
1 teaspoon of black pepper
1 1/2 teaspoons of sugar
4 tablespoons of apple cider vinegar
2 1/2 tablespoons of water

In a large bowl break up the meat and add all of the ingredients. Knead the mixture with your hands until evenly mixed. Cover and refrigerate over night, tastes best after 2 days and all the chiles and vinegar have meld together. It will last up to two weeks, but it never lasts more than a week in my house.
about 9 months ago · Report

Traci Fortney
This looks delicious! I'll have to give it a try, especially since it is very hard to find chorizo here in Pittsburgh. Thanks!
about 9 months ago · Report

Cristina Lujan
Nice...
about 9 months ago · Report

Lewis Allen Baker
if you decide to purchase chorizo in the store please read the ingredients you probably wont buy it lol
about 9 months ago · Report

Cristina Lujan
Ya I know.. Know what was used to growing up in Colorado and the stuff in California Chorizo ain't it folks
about 9 months ago · Report

Dona Lea
Ya but the Chorizo that isn't made with the stuff you don't want to read the label because of, just don't taste the same or as good. Either you like chorizo or you don't, but you can't compare reg. sausage with Chorizo spices to the real thing. So if the snouts and lymph nodes and the like aren't there it is just Mexican flavored sausage not Chorizo