Jim's Pork Chorizo

Jim's Pork Chorizo

18 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    4 d 15 m
BIGJIM
Recipe by  BIGJIM

“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

Adjust Servings

Original recipe yields 6 servings

Directions

  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 (18)

Rate This Recipe
tonimendez
44

tonimendez

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!!!

CHODESH
31

CHODESH

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.

goldschwinn
24

goldschwinn

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???

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 338 cal
  • 17%
  • Fat
  • 22.9 g
  • 35%
  • Carbs
  • 4.8 g
  • 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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