Jim's Pork Chorizo

Jim's Pork Chorizo

18
BIGJIM 1

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

Ingredients

4 d 15 m servings 338 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 906 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Ready In

  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.

Reviews

18
  1. 21 Ratings

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Most helpful

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 mak...

Most helpful critical

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 ...

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 ...

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 mak...

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...

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 ...

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 U...

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...

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!

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

Good Recipe. Much lower fat than what you can find at the grocery store. I will make this again, but will cut the amount of the cloves and vinegar in half. The amount overpowered the overall ...