Easy Homemade Chorizo – Authentic tasting homemade chorizo is simple to make, ad much healthier than the commercially prepared kind!
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 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 the of the store bought brands.
I prefer not to eat 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
So 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 uuhhh 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 Hagen’s).
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!
Chuck all of the ingredients, minus the pork, into your ol’ food processor and whiz away until everything is smooth and creamy (no chunky onions or garlic).
Like this. At this point I just want to eat this stuff with a spoon. Of course I am a little weird like that, so you might want to hold off until it is mixed with the pork and cooked.
Get the pork and sauce together in a big bowl and let the party begin!
Combine with your hands until it is evenly mixed. Ummm warning, your hands will turn a bit orange. But with hot water and Dawn it did come off, so don’t freak out!
Make sure to label your bags with the date. I hate wondering if I am going to make a delicious meal, or something that tastes like we licked the freezer door!
**Update on a couple of things.
#1 My local supermarket quit grinding pork for me at the counter, and the package ground pork does not have enough fat in it to make it chorizo-like so I have switched to using ground chuck. They will grind it as well as add a few ounces of extra fat for me if I call ahead the day before so they save some fat 👍
#2 This is for my Keto peeps. The carbs in the nutritional info for 1 cup, less than 5 net carbs, but, especially when you scramble the chorizo and eggs, you are really looking at about 1/4 cup to 1/2 cup per serving. I just measure it out before so I know for sure.
Author: Bobbi Hass-Burleson
prep time: 15 MINScook time: total time: 15 mins
3-pound pork shoulder (look for one that is well marbled with fat), ground
Planning on making one of my recipes? Nothing would make me happier! Take a photo and share it on Instagram or Twitter and tag @BobbisKozyKtchn I would love to see what you made. You might even make it into our newsletter!!
Thank you for reading and supporting companies I partner with. Doing so allows me to create more unique content and recipes for you.
This post contains affiliate links. As always, all opinions are my own.
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.
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
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 🙂
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
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 ?
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.
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!
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!
Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….