Homemade Chorizo is super simple and so customizable. Make a little taste test and cook it up to make sure you’re happy with the spices.
ingredients
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- 1 pound pork shoulder
- 2 1/2 tablespoons of cider vinegar
- 1 tablespoon ancho chile powder
- 1 tablespoon guajillo chile powder
- 1 1/2 teaspoons paprika
- 1 teaspoon vegetable oil
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1/4 teaspoon dried Mexican oregano
- a pinch of ground clove
- 1 clove crushed garlic
instructions
Cut well chilled pork into 1″ chunks. Combine all ingredients in food processor and pulse until pork is broken down and mixture is well blended.
Remove from processor bowl and knead several times to incorporate all the spices. Wrap well and chill overnight or around 8 hours before using.
Keeps well for five or six days, freezes well for three to four months.
notes
- This is a mild tasting chorizo, made as is.
- 1 whole, dried chile makes approximately a tablespoon of chili powder.
- Recipe may be increased if you’d like a larger batch.
