By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 8
546 cal · 15 min
Homemade Chorizo
Recipe GLPRe54f25c8045778
This traditional Spanish-style chorizo is made from scratch with ground pork seasoned with a bold blend of smoked paprika, cumin, cayenne, and warm spices. The mixture is enriched with lard and apple cider vinegar for authentic flavor and texture. You can stuff it into casings for links or keep it loose to cook like ground meat. Perfect for tacos, breakfast, or as a main dish protein.
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Ingredients
3½ lbs Ground pork
3 Tbs Smoked paprika
2 Tbs Cayenne pepper
1 Tbs Ground cumin
1 Tbs Dried oregano
1 tsp Ground coriander
2 tsp Black pepper
4 tsp Sea salt
5 cloves Garlic, minced
6 Tbs Lard
½ cup Apple cider vinegar
Directions
In a large mixing bowl, combine the ground pork, lard, minced garlic, smoked paprika, cayenne pepper, cumin, oregano, coriander, black pepper, and sea salt.
Pour the apple cider vinegar over the mixture and mix everything together thoroughly using your hands until the ingredients are evenly distributed and the mixture is well combined.
At this point, you can either stuff the chorizo into casings using a sausage stuffer for links, or leave it loose and cook it fresh like ground meat in a skillet over medium heat, breaking it apart as it cooks until fully browned (internal temperature 160°F).
Transfer any unused chorizo to an airtight storage container and refrigerate for up to 3 days.
Comments
This recipe leverages pork shoulder (a cheap, readily available cut at any Charlotte grocer) and common spices already in most pantries, keeping the per-serving cost under $1.50. The stated 15 minutes is honest for grinding and mixing if you have a food processor; the real constraint is the 24-hour curing time that the title omits, so plan ahead. Homemade chorizo keeps for a week refrigerated and freezes beautifully, making it a smart batch cook that pays dividends across tacos, breakfast, and rice dishes. This is pure weeknight leverage—make it once, use it four times.
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