Homemade Mexican Chorizo

Ever since I moved away from California I have had trouble finding good Mexican chorizo in the grocery store.  Mind you it’s a fairly common ingredient, yet very hard to find.  In fact, here in good old Connecticut, I can only find chorizo-flavored soy sausage crumbles.  LOL.  I don’t know why it’s so hard to find.  I can easily find the hard Spanish chorizo, but definitely not the Mexican chorizo.  Anyways, for Thanksgiving, KB and I wanted to try a different stuffing.  And I found a recipe for a Chorizo-Cornbread stuffing.  And of course I wanted to try it.  Yet I couldn’t find any fresh Mexican chorizo.  So I set out to make some.  I found this recipe and followed it pretty closely, substituting ancho chile powder for the paprika: http://joybeewhatsfordinner.blogspot.com/2013/09/how-to-make-mexican-chorizo.html  and it turned out amazing!

Start by mixing your spices together in a small bowl.


Add your pork to a bowl.


Add spices and vinegar.


Mix thoroughly.  Your hands are best for this tool.  My big sister makes a pretty good hand model.


And you’re done!  Fresh Mexican chorizo!  And you can freeze it or use it immediately.



1 lb ground pork
1 Tablespoon ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cloves
2 bay leaves, crushed
1/4 teaspoon cinnamon
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 Tablespoon garlic powder
1 teaspoon coarse sea salt
1/2 teaspoon ground back pepper
2 Tablespoons ancho chile powder
1/2 teaspoon cayenne
3 Tablespoons apple cider vinegar

Mix spices in a small bowl.  Place ground pork in a large bowl.  Add spices and vinegar.  Mix thoroughly.  Use in any recipe that calls for Mexican chorizo.  Would also be delicious in scrambled eggs!