This recipe for Homemade Mexican Chorizo is a lovely combination of ground pork and spices. Not the same as most of the packaged chorizo, made from lymph nodes and such.
1 ½poundsground porknot super lean, you want some fat in it, at least an 80/20% meat to fat ratio
2tablespoonschili powder
1tablespoonancho chili powder
1tablespoonsweet paprika
1tablespoongarlic powder
½tablespoonsmoked paprika or chipotle chili powder
2teaspoonsdried oreganopreferably Mexican crushed fine
1teaspoonsalt
½teaspoonground cumin
½teaspoonground coriander
¼teaspoonground cinnamon
¼teaspooncayenne pepperoptional
⅛teaspoona pinch ground cloves
Fresh ground black pepper
3tablespoonscider vinegar
Instructions
Place the pork into a large bowl; add all the remaining ingredients. Use your hands to mix well. OR easier method, place in the work bowl of you stand mixer, use the paddle to blend the ingredients. Divide into serving portions; wrap tightly in plastic wrap
Notes
Use fresh within 3 days or freeze for up to 3 months.* *Freezing for more than 3 months will not cause any kind of health issue, but the flavor of the chorizo might not be as bright.