Have you tried many of the brands of chorizo in the supermarket? I have. Some of the cheaper brands are downright nasty. If you are buying chorizo and don’t know which kind to get, I suggest asking the butchers in the meat department. Describe what you are using it for, and you’ll probably get a good recommendation. I usually use the King Soopers brand, which is very good.
Chorizo is usually very fatty or oily. I reduced the oil in this recipe and actually cooked some of it up with no oil at all in it. With no oil, it does come out a little dry but tastes really good. Since I’m usually using chorizo inside a burrito or in a sauce, it often makes no difference.
Some chorizo has a texture sort of like mush, ground as fine as possible. I like it chunky, in small chunks. You can see what I mean from the photo. Just don’t overdo the grinding or food processing! This chorizo also has a hint of Indian influence that comes from the ground cloves. I really like this flavor, but if you want a more traditional taste, leave the cloves out.
I usually buy pork loin at Costco. What I’m planning to do with this recipe, is make several more pounds, separate them into half pound chubs, wrap them in plastic and freeze them. That way, I have homemade chorizo whenever I want. Some will have green chile in them and some will be regular chorizo. You can always make it without the green chile and stir in the green chile before cooking.
Hope you like this!
- 1 lb pork loin, fat trimmed off, cut into ½ inch cubes
- 3 cloves garlic, pressed
- 2½ tbsp mild New Mexico chile powder
- ½ tsp dried thyme
- ½ tsp dried leaf oregano
- ½ tsp dried marjoram
- ½ tsp cinnamon
- ¼ tsp ground cloves
- 1 tsp salt
- ½ cup hot diced green chile
- 2 tbsp cider vinegar
- 1½ tbsp rice vinegar
- 3 tbsp extra virgin olive oil
- Put the pork on a plate and freeze for 30-60 minutes or until about halfway frozen.
- Put all the spices in a cup and stir to blend.
- Put the pork in a food processor, add pressed garlic, chiles and spice mix, then pulse till you get the desired consistency.
- Pour on the olive oil and pulse a couple more times to blend.
- Fry up in a skillet with a bit more olive oil, breaking it up into small chunks as it cooks.
- Serve with eggs, in burritos, in green chili, whatever - enjoy!