Prep 10 mins
Cook 5 mins
Double or triple the amounts and freeze to use in recipes, adjust the chili flakes to suit heat level, my family likes extreme heat so I use 1 tablespoon, I have made this in the past using pork shoulder and also pork butt --- plan ahead the mixture needs to chill for at least 8 hours or up to 24 hours to blend the flavors together.
- 1⁄2 lb boneless pork loin (cut into small pieces)
- 1 tablespoon cider vinegar
- 1 tablespoon chili powder
- 1 teaspoon crushed red pepper flakes (or to taste, adjust to suit heat level)
- 1 1⁄2 teaspoons paprika
- 2 teaspoons oil
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon salt (or to taste, I use seasoned salt)
- 1⁄2 teaspoon fresh ground black pepper (or to taste)
- 2 tablespoons fresh minced garlic
- Combine pork and all remaining ingredients in a food processor; pulse until coarsly blended.
- Place the mixture in a ziploc plastic bag; seal and marinate in the refrigerator for 8 hours or overnight.
- The next morning/day, place the mixture in a skillet over med-high heat until hot; add in the pork mixture; cook 5 minutes, or until done, stirring to crumble.
Delicious! Wish I could give this more stars!!! I was looking for a recipe for Cinco De Mayo and decided to make something with Chorzio as most of my friends have not tasted this. Found this and knew I had to try it..come on, it's Kittencal, right ?!?! Followed the recipe exactly, would not change a thing. Loved the fact that it was fresh without any preservatives. Thank you for sharing. Used this in Chorizo Taquitos on this site.
Family secret--as ranches we ate beef--our chorizo was beef--ground once--packed in beef casing--but the secret was that the family recipe, which is spiced similar to yours, called for ground nutmeg--you'll find the flavor amazing--buen provecho
Very easy and the flavors were great. Used this to make meatballs for Grilled Shrimp and Chorizo Skewers. Loved them.