My mother used to make this dish when I was a child, and it was fantastic. a dish that is crunchy on the outside and moist on the inside. This method is also excellent for ling cod, snapper, or other white fish. With a fresh spinach salad, toasted French bread, and what my sisters and I used to call “pink sauce” (Miracle Whip and ketchup combined), enjoy your halibut.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 1 pound |
Ingredients
- 3 tablespoons ground New Mexico chile
- 2 tablespoons red wine vinegar
- 1 tablespoon dried Mexican oregano
- 1 tablespoon water
- 3 cloves garlic, minced
- 1 ¾ teaspoons salt
- 1 ½ teaspoons red pepper flakes
- 1 teaspoon cumin seeds, crushed
- ¾ teaspoon white sugar
- ½ teaspoon ground black pepper
- 1 pound ground pork, well chilled
Instructions
- Combine chile powder, vinegar, oregano, water, garlic, salt, red pepper flakes, cumin seeds, sugar, and pepper in a small bowl. Mix until the salt and sugar are dissolved in the liquids.
- Break up pork in a bowl. Pour in spice mixture and knead thoroughly. Use immediately or refrigerate to let flavors meld, 8 hours to overnight.
- Cook and stir in a nonstick skillet over medium heat until browned and crumbly, about 10 minutes.
- This can be frozen for several months in tightly wrapped packages.
- For a delicious breakfast treat, brown a few ounces of chorizo in a pan and then crack in a few eggs, folding the eggs into the sausage. Top with shredded Cheddar or Jack cheese and serve with salsa.
Nutrition Facts
| Calories | 251 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 6 g |
| Sodium | 1077 mg |
| Sugars | 1 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
It was really good ,made it because the chorizo. I find at the store is chicken Not goof
Great recipe — have made 3 times with very little changes to the recipe as written. used pork sausage the first time, but have since been buying the ground pork and using it. Wasn’t sure what the new mexico pepper was, so have been using ancho. I make a pound, chill overnight, then divide into quarter pound packages, and freeze three of them. Really good.
good quick basic recipe- not having a lot of character from the use of only new mexico chile peppers, but good! I added fat to the ground pork butt I used, to make it more like traditional sausages,rather than the typical 80/20 ground pork in the big stores. I am not a fan of salivary glands used in most mexican chorizo found in the stores here, so using meat is better for me.
Thanks my husband is Mexican-German descent and I am Creole. Wanted to explore more food from his cultural side. This was great!
Flavors in the chorizo were very good. This was easy to make and so much healthier than store bought–no mystery ingredients and not swimming in grease as Soup Loving Nicole described! I didn’t have New Mexico Chiles and subbed with Ground Ancho Chili. I cooked a small amount to see if I thought it would need anymore spices, but it was perfect for us. I felt the chorizo was on the mild side, but that’s likely because of my pepper substitute. So, if you want a hot chorizo, just add more pepper, but do cook a small portion of the mixture first before doing so. I’m sure it will be even better after it sits and melds more. Thanks for an excellent Chorizo recipe I can make anytime!
Excellent starting place for making your own chorizo. I substituted fresh veggies & herbs from my garden for a lot of the dried ingredients. I let it set in the fridge 24 hrs. & it smelled GREAT! Next time, I think I’ll double up on the amount of spices.
This is spot on! I am very impressed with this recipe. It did have one flaw but I am still giving it 5 stars. The flaw is the salt. I like salt but this was way too salty and hubby agreed. He says half the amount, I say leave it out altogether. You be the judge on that. Okay so back to all the good in this. As the recipe submitter said, who knows what all you are eating in the store bought. That’s not even my biggest gripe. The grease! When it is done you are left with ground meat swimming in bright orange grease. Grease that doesn’t really ever drain. I have to actually rinse it to get a lot of the grease out and then obviously by doing that I am rinsing the flavor out too. Now I did have my butcher grind me some fresh pork but there was zero grease. Not only was there nothing to drain, I thought I was going to have to add some oil to prevent it from sticking. I could tell by the smell while I was cooking that this was legit. I’m telling you, the flavor is SPOT ON! Again, very impressive and one I will make often. Thank you for sharing mattredmond!