Total Time
15mins
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.

Ingredients Nutrition

Directions

  1. Combine pork and all remaining ingredients in a food processor; pulse until coarsly blended.
  2. Place the mixture in a ziploc plastic bag; seal and marinate in the refrigerator for 8 hours or overnight.
  3. 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.
Most Helpful

5 5

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.

5 5

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