A version of homemade chorizo that does not require aging.


prep 0:20       total 0:20



2 lbs. ground pork
2 tbsp. ancho chili powder
1 tbsp. pasilla (poblano) chili powder
2 tbsp. hot paprika hot (don't use sweet)
1 tsp. ground black pepper
1 tsp. oregano
1 tsp. ground cumin
6 garlic cloves, finely minced
1/2 cup red wine vinegar
1/2 cup sherry


Mix all in a bowl and store in glass crock. Keep in refrigerator for a minimum of 24 hours. Better if left for 2-3 days. Can be frozen.

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1 Recipe Reviews


einar reviewed Chorizo on June 23, 2011

Hi Ryan,
I make alot of my own sausage at home. This one is real good and I will make it again! One thing I do after letting it set over night is make a small pattie and fry it up just to check the seasonings and if I think it needs a little more of something then I add it to it. This was right on the mark. I will make this and even stuff it to make links for when my wife and I go camping up in Maine! It will be great with the lobster boil that I do.