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This authentic-tasting Easy Homemade Chorizo is simple to make and much healthier than the commercially prepared kind! Bonus, this fresh chorizo sausage is low-carb, keto, and gluten-free!
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One of my kids' favorite breakfast dishes has got to be chorizo and eggs.
We got hooked on it in San Diego and my kids practically grew up on the stuff!
Between spending the night at friends' houses that had fabulous Abuelas that would make everyone breakfast on Sunday morning, and our numerous trips to my favorite taco shop, it was on the breakfast menu at least once a week.
Actually, it didn't have to be breakfast. It was eaten for breakfast, lunch, and dinner in our household!
Once we moved to Washington, I had to rely on the chorizo we could find at the local supermarket VS the chorizo I would get at the carnicerias in San Diego.
That packaged stuff is, well it is less than appetizing really. But I used it as it was all that was available.
However, the idea of using this "mystery meat" began to weigh a bit on my mind. That was when I decided to research store-bought brands.
Ummm hello?
I prefer not to eat the spleen, salivary glands, lips, and other assorted pieces and parts thank you very much!
Some of them have so much cereal added that they end up mealy when you cook them. Just a pool of grease and cereal
NOT!!
For a while, like several years, I completely gave up on the stuff. I just figured it was yet again another treat that was left behind when we left California.
Then I became a food blogger and realized that there was no reason that I couldn't try to come up with something homemade that fit the flavor profile but didn't make me cringe when I thought about what was in it.
So I began my recipe roulette. trying just about every homemade chorizo recipe I could find. Some came close, some were just OK, and some made me wonder what in the heck they were basing their idea of chorizo on!
This recipe, in my mind (and mouth), comes as close as possible without 10 million steps and a ton of ingredients that have to be purchased at specialty stores (I got all of my ingredients at my local market).
My whole family (including Kevin...SHOCK) loves it!
It cooks up with enough fat to cook veggies or eggs in if wanted, but it is not a big ol' grease slick in the pan and still resembles meat when cooked.
Yay for real meat!!
So, let's get down to it, shall we? Once you see how stinkin' easy this is I swear you will make it this way forever!
In This Post
🥘Ingredients
These are the ingredients necessary to make Easy Homemade Chorizo.
- Ground pork
- White onion
- Garlic
- Apple cider vinegar
- New Mexico ground chili powder
- Paprika *See Notes
- Ground cumin
- Ground coriander
- Mexican oregano
- Pink salt
- Crushed red pepper
- Fresh cracked black pepper
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Instructions
This is a basic breakdown of the steps involved in making Easy Homemade Chorizo. You will find the full directions in the recipe card at the bottom of the post.
place all of the ingredients, but the pork, in the bowl of a food processor.
Process until well combined and smooth.
Place ground pork in a large bowl and add the sauce. Using your hands, mix until thoroughly combined.
Portion into labeled zipper top baggies.
Hint: I portion the Easy Homemade Chorizo into 1/2 pound (approx 1 cup) increments, and refrigerate for up to 3 days, or freeze for up to 6 months.
Substitutions
- Ground Pork - feel free to use whatever ground meat you prefer. We have actually started using ground beef instead of ground pork, but many prefer traditional pork.
🍽Equipment
This is the equipment you will need to make Easy Homemade Chorizo:
Storage
Store the homemade chorizo in an airtight container in the refrigerator for up to 3 days.
Or you can freeze the chorizo for up to 6 months.
FAQ about Easy Homemade Chorizo
Yes, I have actually started using ground beef more and more because I can get a higher fat content in ground beef versus ground pork. I prefer that extra fat for cooking it with eggs but if you like a leaner mixture stick with the pork or a leaner ground beef. It is totally up to your preferences.
Well, our standby is always chorizo and eggs. I just cook it up, push it to the side, and then scramble some eggs in the same pan. Serve that with some keto tortillas, sour cream, cheese, and hot sauce and it is breakfast perfection!
This chorizo can be stored in an airtight container in the fridge for up to 2 to 3 days, depending on the best-by date on your raw meat. It can be frozen for up to a year but I suggest no more than 6 months.
More Homemade vs Store-Bought Recipes
Looking for other recipes like this? Try these:
- Keto Country Breakfast Sausage
- Keto Italian Sausage
- Homemade Cajun Seasoning
- Keto BBQ Sauce
- Homemade Taco Seasoning
- Keto Garlic & Herb Crackers
Keto & Low Carb Recipes using Chorizo
These are some delicious ways to use this Easy Homemade Chorizo:
- Cream Cheese Sausage Balls with Chorizo
- Low Carb Chorizo and Eggs
- Chorizo and Green Chili Cauliflower Mac & Cheese
- Keto Chorizo Frittata
- Easy Chorizo Skillet Chili
- Low Carb Chorizo and Cabbage Breakfast Skillet
Easy Homemade Chorizo
Equipment
Ingredients
- 3 lbs pork shoulder roast (look for one that is well marbled with fat) ground or just purchase ground pork
- 2 white onions rough chopped
- 6 cloves garlic smashed
- 1 cup apple cider vinegar
- 1/4 cup New Mexico ground chili powder
- 1/4 cup paprika *See Notes
- 2 tbsp ground cumin
- 2 tbsp Mexican oregano
- 2 tbsp coriander
- 2 tbsp pink salt
- 2 tsp crushed red pepper flakes
- 1 tsp cracked black pepper
Instructions
- Combine all of the ingredients, but the pork, in a food processor and process until well combined and smooth.
- Place ground pork in a large bowl and add the sauce. Using your hands, mix until thoroughly combined.
Notes
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
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minnie@thelady8home
Now this is something really very useful. And its sounding really very yummy.
Bobbi | Bobbi's Kozy Kitchen
Thanks Minnie! Yes, we use chorizo for so many things. It is fabulous as a base for chili!!
Anonymous
Hi Bobbi, I am anxious to make this! One question, is the specific New Mexico chili powder essential to this dish, or is it similar to other chili powder? Thanks!
Bobbi | Bobbi's Kozy Kitchen
I am so excited that you are going to give this a try! I would only use the New Mexico chile powder. It is ground dried New Mexico chiles, whereas "chili powder" is a blend of several spices for making chili.
Anonymous
I see - thanks!
AshleyCFV
blew my mind! I found a 7lb pork shoulder in my freezer that needed to be cooked. I used my meat grinder and made 1/2 breakfast sausage and 1/2 this chorizo my husband is going to love me!
Bobbi | Bobbi's Kozy Kitchen
Sounds awesome Ashley! I wish I had 7 pounds of sausage and chorizo right now!!
Unknown
Having been a veggie for a year now, chorizo is the one thing I have missed immensely...I followed this recipe but used a veggie mince that I had precooked and portoned off the mix....omg it was amazing. ...chorizo fix fulfilled....thank you so much and the card carrying carnivores loved it too...winner winner x
Bobbi | Bobbi's Kozy Kitchen
That is awesome! Good to know that I can suggest that substitute to my vegetarian readers 🙂 Thanks so much, and I am so glad everyone loved it!
Anonymous
Found your post on Pinterest - and OH! did your intro to the recipe resonate with me! I'm a California native and moved from California to British Columbia, Canada - the "chorizo" they sell up here is Spanish Chorizo - hard like a salami or pepperoni. Not even close to what I grew up with and was craving. I even drove down into Washington state hoping there'd be something close - but the same as you - read the labels and decided it would have to be life minus Chorizo & Eggs. Sad. Sad. Sad.
Your recipe gives me hope - I can't wait to try it! Thank you 🙂
Bobbi | Bobbi's Kozy Kitchen
Yay!! I am so glad you found me 🙂 I just made another batch this weekend. I hate to be without it!!
Willow
Hello! I was wondering if this recipe would work with beef instead of the pork.
Bobbi | Bobbi's Kozy Kitchen
Hi Willow 🙂 chorizo is traditionally made with pork but yes, with a nice marbled chuck roast, I think it would work. Let me know how it turns out OK?
Anonymous
This recipe is amazing! We find some awesome prepackaged chorizo, weirdly enough, at the commissary on base when my husband was stationed in Italy for a year. We cooked it with eggs and hash browns and cheddar cheese for breakfast practically every morning! When we came home to the northeast, we scoured our area looking for something similar but nothing came close. I researched the brand and found that it is only sold in Texas, near El Paso. Since it wasn't something that I was going to be able to get, I looked online for a recipe and stumbled across yours! We are now making our own chorizo to have on hand for our eggs, hash browns and cheese breakfasts again! Thank you!
Kelli
Bobbi | Bobbi's Kozy Kitchen
Yay!! I am so happy that you were able to find me in my little corner of the interwebs and I was able to help you with you chorizo dilemma 🙂 Chorizo and eggs is the BEST breakfast!!
Unknown
Hi I live in england and im really interested in trying your recipe the only issues i have is with the new mexico ground chilli powder as it seems they dont sell it here could you recommend alternatives that might help ?
Bobbi | Bobbi's Kozy Kitchen
I have a link to the product on Amazon. Can you order it from there? Unfortunately that is the chili powder that I use.
Ron
Have you ever tried using chicken instead of pork?
Bobbi | Bobbi's Kozy Kitchen
No I haven't yet. If you do use chicken I would definitely use thighs.
Anonymous
Can I still use this recipe with ground pork instead? I do not have a meat grinder. Just wondering what the difference would be...
Bobbi | Bobbi's Kozy Kitchen
The only difference is that the final product will be much leaner. Kind of like the difference between lean ground beef and 80/20 ground beef.
Triplet Mom
I am in heaven!! I made this tonight with half ground pork and half Texas white tail deer meat. I added 3 Tbs of Garlic powder to your amazing list of ingredients and used smoked paprika. I must say that this recipe is amazing. We usually buy Axis chorizo from a local meat processing company and we love it, but I will be making this from now on. Thanks for sharing this greatness with us.
Bobbi
That is music to my ears! I am so happy that you enjoyed it!!
Alex
Hi! The Chorizo that I'm most familiar with is the dry cured kind but was introduced to this type a few years ago and loved it. I hadn't tried cooking with it until recently and what I bought turned out to be a greasy mess that I didn't want anything to do with. I think your recipe will be what I've been looking for! Especially after reading the comments. I'm excited to try it this weekend!
Bobbi
Yay!! I am so glad you found me! I think you will really REALLY enjoy this chorizo. That greasy stuff is just gross!! ENJOY 🙂
Anonymous
I have been using this recipe with venison. It is amazing. THAnk you
Bobbi
Oh that make me SO happy, and sounds amazing!!!
Carolyn H
I loved making my own chorizo! I used turkey instead of pork and it was yummy!
MK
Just made a batch of your recipe. Went to Sprouts because they usually have chorizo that they make in-house that is pretty good. They didn't have any, so I bought their last package of ground pork and pulled out some ground beef when I got home to add to it. Hoping that we love this recipe as we are semi retired and travel a lot in our rv and quite often can't find good chorizo when we get the craving. Thanks for sharing!