I love the flavor of chorizo but cannot stomach the thought of the variety meats traditionally used to make it. This is an authentic chorizo from the Mexican state of Sonora. I obtained the recipe from a gentleman named Bruce Moffitt and have since modified it slightly.


    • 3 tablespoons ground New Mexico chile
    • 2 tablespoons red wine vinegar
    • 1 tablespoon dried Mexican oregano
    • 1 tablespoon water
    • 3 cloves garlic, minced
    • ¾ teaspoon 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


  1. 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.
  2. 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.
  3. Cook and stir in a nonstick skillet over medium heat until browned and crumbly, about 10 minutes.