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Rating: 4 stars
22 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0

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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Recipe Summary

prep:
15 mins
additional:
4 days
total:
4 days
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

338 calories; protein 27.9g; carbohydrates 4.8g; fat 22.9g; cholesterol 98.2mg; sodium 906.5mg. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/10/2003
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. Read More
(37)

Most helpful critical review

Rating: 3 stars
09/13/2007
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!!! Read More
(55)
22 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0
Rating: 3 stars
09/12/2007
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!!! Read More
(55)
Rating: 5 stars
10/10/2003
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. Read More
(37)
Rating: 4 stars
02/13/2008
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??? Read More
(34)
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Rating: 5 stars
02/08/2008
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 could find. I loved it!! I made a double batch and am freezing it. Read More
(18)
Rating: 4 stars
03/13/2007
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 US so specific instructions as to what kind of "chili powder" and "paprika" would have been nice - they do differ immensely from country to country). Read More
(15)
Rating: 5 stars
03/11/2003
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 a flavorful sauce better than I've ever had using store-bought chorizo. And it was so easy to make! Read More
(12)
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Rating: 5 stars
10/29/2007
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! Read More
(8)
Rating: 5 stars
03/08/2006
This is sooo good! It reminds me of the chorizo that my great grandmother use to make. Read More
(7)
Rating: 4 stars
10/14/2004
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 taste. My family loves breakfast burritos and I used half of the meat plus some other ingredients to make 11 burritos. There was only one left this morning. Read More
(6)