Sonora Chorizo Recipe

Name: Sonora Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lb. pork butt, coarse ground; 3 teaspoons, salt; 1 tablespoon, ground cumin; 1 tablespoon, cayenne pepper; 2 tablespoons, fresh oregano; 8 cloves garlic, pressed; 1 onion, large, finely chopped; 1/4 cup chili peppers, crushed; 1 cup wine vinegar; 2 teaspoons, paprika; 2 teaspoons, crushed red pepper; 2 teaspoons, chili powder

Servings: persons

5 lb. pork butt, coarse ground
3 teaspoons, salt
1 tablespoon, ground cumin
1 tablespoon, cayenne pepper
2 tablespoons, fresh oregano
8 cloves garlic, pressed
1 onion, large, finely chopped
1/4 cup chili peppers, crushed
1 cup wine vinegar
2 teaspoons, paprika
2 teaspoons, crushed red pepper
2 teaspoons, chili powder

1
Mix all ingredients, except the ground pork, in a large bowl.
2
When all the ingredients are well mixed, make a well in the ground pork and add the contents of the bowl.
3
Mix well to incorporate all the ingredients throughout the ground pork.
4
When fully mixed, stuff into natural hog casings, without overstuffing the casings.
5
Make sure all the air is out of the casings.
6
If a small pocket of air is noticed, using a pin, puncture the casing to allow the air to escape.
7
Air inside the sausage will cause it to spoil faster.
8
Once the casings are full, refrigerate the Chorizo, covered, for at least 24 hours before cooking.
9
This allows all the flavors to blend well.
10
To cook, add some Chorizo to a fry pan of water.
11
Bring to a full boil, and lower heat to a simmer.
12
Simmer for about 15 minutes.
13
Drain off any remaing water and brown sausage well.
14
This sausage is an extremely HOT sausage!
15
However, I find it makes a great breakfast of Chorizo and eggs!

1449

kcal

Calories

Fat

Carbs

156

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 lb. pork butt, coarse ground, 3 teaspoons, salt, 1 tablespoon, ground cumin, 1 tablespoon, cayenne pepper, and more.

Yes, Sonora Chorizo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sonora Chorizo

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