Mexican Chorizo is so delicious and has so many uses. Traditional Mexican? Yes of course. But you’ll find Homemade Chorizo can be used in so many recipes when you need a little earthy, spicy punch. Links to a few of my recipes using Chorizo are at the bottom of the page. Chorizo, not just for breakfast, anymore!

This recipe is pretty traditional, but it’s fun to experiment with all kinds of different chile or chili powders. The pure chili powders used in Chorizo are based on one chile, not the American “Chili powder” we buy at the store, which is already a blend of chili, spices herbs, and salt.

Homemade Chorizo is super simple and so customizable. Make a little taste test and cook it up to make sure you’re happy with the spices.


  • 1 pound pork shoulder
  • 2 1/2 tablespoons of cider vinegar
  • 1 tablespoon ancho chile powder
  • 1 tablespoon guajillo chile powder
  • 1 1/2 teaspoons paprika
  • 1 teaspoon vegetable oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried Mexican oregano
  • a pinch of ground clove
  • 1 clove crushed garlic


  1. Cut well chilled pork into 1″ chunks. Combine all ingredients in food processor and pulse until pork is broken down and mixture is well blended.
  2. Remove from processor bowl and knead several times to incorporate all the spices. Wrap well and chill overnight or around 8 hours before using.
  3. Keeps well for five or six days, freezes well for three to four months.

Recipe Notes

  • This is a mild tasting chorizo, made as is.
  • 1 whole, dried chile makes approximately a tablespoon of chili powder.
  • Recipe may be increased if you’d like a larger batch.
EASY HOMEMADE CHORIZO EASY HOMEMADE CHORIZO Reviewed by Admin on April 01, 2019 Rating: 5