Recipes and Cooking Mexican Chorizo With so many yummy uses for chorizo, doubling-or even tripling-this recipe will provide your freezer with a winter's worth of deliciousness. By Deborah Wagman Deborah Wagman Deborah Wagman is a former Senior Food Editor at Better Homes & Gardens and recipe developer for its special interest publications, including cookbooks "Grilling" and "Fresh." Learn about BHG's Editorial Process Published on August 27, 2021 Print Rate It Share Share Tweet Pin Email Photo: Adam Albright Hands On Time: 45 mins Freeze Time: 30 mins Total Time: 1 hrs 15 mins Servings: 5 Yield: 5 8-oz. portions Jump to Nutrition Facts Ingredients 2 ¼ pound boneless pork shoulder roast, cut into 1-inch pieces (do not trim fat) 3 dried ancho chile peppers 2 dried guajillo chile peppers 1 small dried chile de árbol ⅓ cup white vinegar 2 tablespoon dried oregano, crushed 2 tablespoon sweet paprika 2 tablespoon lime juice 1 tablespoon ground cumin 1 tablespoon smoked paprika 1 teaspoon salt ½ teaspoon ground cinnamon ½ teaspoon ground coriander ¼ teaspoon ground cloves Directions Line a baking sheet with parchment paper. Place meat and steel blade from a large food processor on prepared baking sheet. Freeze 30 minutes. Meanwhile, wipe dried chile peppers with a damp cloth. Heat a dry 12-inch skillet over medium-high. Without crowding, add chile peppers; heat 2 minutes or until light brown and fragrant, turning occasionally. Remove and cool. Break into pieces, discarding stems and seeds.* Transfer to a small food processor or a spice grinder. Cover and pulse until a fine powder forms. Remove meat from freezer and place blade in food processor. Add meat, one-fourth at a time, to processor. Cover and process with 1-second pulses, 8 to 10 times, or until meat is coarsely ground and holds together when pinched between fingers. Transfer to a large bowl. Add ground chile peppers and remaining ingredients to ground meat. Using your hands, mix ingredients until combined. Store in refrigerator up to 3 days or freeze up to 3 months. If frozen, thaw in refrigerator overnight before cooking and adding to your favorite Mexican foods. *Top Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. Mexican Chorizo Vs. Spanish Chorizo There are two types of chorizo--Spanish and Mexican--so double-check what kind you need before you buy. Spanish chorizo is dry cured and comes in smoked links. Mexican chorizo is available in bulk packages (like ground beef) or in casings, which resemble links of Italian sausage. Both forms of Mexican chorizo must be cooked before eating. Rate it Print Nutrition Facts (per serving) 337 Calories 9g Fat 11g Carbs 48g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 337 % Daily Value * Total Fat 9g 12% Saturated Fat 2g 10% Cholesterol 122mg 41% Sodium 580mg 25% Total Carbohydrate 11g 4% Total Sugars 1g Protein 48g Vitamin C 15.6mg 78% Calcium 86mg 7% Iron 5.3mg 29% Potassium 893mg 19% Folate, total 8.7mcg Vitamin B-12 1.8mcg Vitamin B-6 1.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.