Recipe By Matt Redmond
Published Jun 19th
Prep 10m Cook 10m Additional - Ready In 20m
Servings 1 pound Calories 251

I love the flavor of chorizo but cannot stomach the thought of the variety meats traditionally used to make it. This is an authentic chorizo from the Mexican state of Sonora. I obtained the recipe from a gentleman named Bruce Moffitt and have since modified it slightly.

Recipe Ingredients

  • 3 tablespoons ground New Mexico chile
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dried Mexican oregano
  • 1 tablespoon water
  • 3 cloves garlic, minced
  • 1 ¾ teaspoons salt
  • 1 ½ teaspoons red pepper flakes
  • 1 teaspoon cumin seeds, crushed
  • ¾ teaspoon white sugar
  • ½ teaspoon ground black pepper
  • 1 pound ground pork, well chilled

Cooking Directions

  1. 1 Combine chile powder, vinegar, oregano, water, garlic, salt, red pepper flakes, cumin seeds, sugar, and pepper in a small bowl. Mix until the salt and sugar are dissolved in the liquids.
  2. 2 Break up pork in a bowl. Pour in spice mixture and knead thoroughly. Use immediately or refrigerate to let flavors meld, 8 hours to overnight.
  3. 3 Cook and stir in a nonstick skillet over medium heat until browned and crumbly, about 10 minutes.

Nutrition Facts

  • Calories 251
  • Carbohydrate 3.8 g
  • Cholesterol 73.6 mg
  • Fat 16.6 g
  • Fiber 0.9 g
  • Protein 20.7 g
  • Saturated Fat 6.1 g
  • Sodium 1076.5 mg
  • Sugar 0.9 g

Chef's Notes

This can be frozen for several months in tightly wrapped packages; For a delicious breakfast treat, brown a few ounces of chorizo in a pan and then crack in a few eggs, folding the eggs into the sausage. Top with shredded Cheddar or Jack cheese and serve with salsa.


  1. good quick basic recipe- not having a lot of character from the use of only new mexico chile peppers, but good! I added fat to the ground pork butt I used, to make it more like traditional sausages,rather than the typical 80/20 ground pork in the big stores. I am not a fan of salivary - Read more ...
  2. Thanks my husband is Mexican-German descent and I am Creole. Wanted to explore more food from his cultural side. This was great!
  3. Flavors in the chorizo were very good. This was easy to make and so much healthier than store bought--no mystery ingredients and not swimming in grease as Soup Loving Nicole described! I didn't have New Mexico Chiles and subbed with Ground Ancho Chili. I cooked a small amount to see if I thought it would - Read more ...
  4. Excellent starting place for making your own chorizo. I substituted fresh veggies & herbs from my garden for a lot of the dried ingredients. I let it set in the fridge 24 hrs. & it smelled GREAT! Next time I think I'll double up on the amount of spices.
  5. This is spot on! I am very impressed with this recipe. It did have one flaw but I am still giving it 5 stars. The flaw is the salt. I like salt but this was way too salty and hubby agreed. He says half the amount, I say leave it out altogether. You be the - Read more ...

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