Lean Homemade Chorizo Recipes

Steps:

• Place ground pork in large bowl.
• Add ingredients in the order that they are listed and mix well by hand.
• Let mixture cure by covering and placing in the refrigerator for 24 to 48 hours.
• Check every 12 hours and poor off any excess liquid that has drained off the meat.
• Cook or freeze the chorizo.
• Note: If pork was very lean, fry chorizo in a couple of tablespoons of olive oil or a tablespoon of butter.

Steps:

• Combine chili powder, paprika, cumin, salt, garlic powder, coriander, oregano, red pepper flakes, ground cloves and black pepper in mixing bowl and stir until well combined.
• Add cider vinegar and stir until dry ingredients are moistened.
• Add ground meat and knead until spice mixture is well incorporated into the meat.
• You can use the chorizo immediately, but for best flavor development, place chorizo mixture in an airtight container and store overnight in fridge.
• Form chrizo meat into small patties or just scramble and fry the meat in a skillet until done.