Homemade Chorizo

Forget the store-bought tube. This homemade chorizo is the real deal, Mexican-style, with ground pork shoulder seasoned with ancho chile powder, cumin, coriander, garlic, fresh oregano, and a splash of vinegar. Mixed in a bowl, chilled overnight, and ready to cook the next morning.

Ancho chile powder is what gives Mexican chorizo its characteristic deep, smoky-sweet heat. It’s milder than cayenne but far more complex, with notes of dried fruit and chocolate underneath the spice.

The vinegar does more than add tang. It tenderizes the pork slightly and helps dissolve the spices so they distribute evenly through the meat. By morning, every bit of pork is saturated with flavor.

Fresh oregano instead of dried adds a brighter, more herbaceous punch. Mexican oregano is ideal if you can find it, but any fresh oregano works.

No casings, no sausage stuffer, no special equipment. Just crumble and fry in a skillet for tacos, breakfast scrambles, or anywhere you want bold, spiced pork.

Kitchen Tips

• Use ground pork shoulder, not lean pork. Chorizo needs fat to stay moist and carry the spice flavors. Lean pork makes dry, crumbly chorizo.
• Mix thoroughly with your hands. You want the spices worked into every part of the meat, not sitting in clumps.
• The overnight rest is essential. It gives the vinegar and spices time to cure and permeate the pork.
• Cook over medium-high heat, breaking the chorizo into small crumbles as it fries. The edges should get crispy and caramelized.

Variations

• Spicier version: Add a teaspoon of cayenne or chipotle powder alongside the ancho for more heat.
• Chicken chorizo: Substitute ground dark-meat chicken thighs for a lighter version that still has enough fat to carry the flavors.
• Chorizo patties: Shape into small, flat patties and pan-fry for breakfast sausage-style servings.