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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Sonora Chorizo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions