Ingredients
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2 pounds boneless pork butt (shoulder), cut into 3/4-inch pieces
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1 ½ tablespoons crushed Aleppo peppers
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1 ½ tablespoons chili powder
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4 cloves garlic, minced
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2 teaspoons salt
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1 teaspoon freshly ground black pepper
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½ teaspoon dried oregano
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½ teaspoon ground cumin
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¼ teaspoon ground cloves
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¼ teaspoon ground coriander
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½ cup distilled white vinegar
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2 tablespoons water
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1 teaspoon vegetable oil
Directions
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Chill your meat grinder's head assembly and grinder hopper in the refrigerator for 1 hour.
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Mix pork, Aleppo peppers, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander together in a large bowl until thoroughly blended. Cover and refrigerate for 1 hour.
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Fill a large mixing bowl with ice cubes; place a smaller metal bowl onto the ice cubes to catch the ground meat. Assemble the chilled meat grinder.
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Grind pork mixture with a coarse cutting plate into the small bowl. Return ground meat to the refrigerator for 30 minutes.
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Gently stir vinegar and water into pork mixture until thoroughly mixed. Form into eight patties, cover, and refrigerate until flavors develop, 8 hours to overnight.
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When ready to cook, heat oil in a heavy skillet over medium-low heat. Pan-fry patties in batches until browned and no longer pink in the middle, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Recipe Tips
This recipe will yield a mildly hot Mexican chorizo designed to suit most people. For spicier chorizo, add 5 to 15 crushed pequín chiles, depending on the desired heat level.
Aleppo peppers come from Syria and have a fruity, medium spiciness. Find them at specialty spice shops or Middle Eastern grocery stores.
Do not reduce the refrigeration time — it's important to keep the meat very cold throughout the grinding process.
Nutrition Facts (per serving)
| 155 | Calories |
| 10g | Fat |
| 3g | Carbs |
| 14g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 155 | |
| % Daily Value * | |
| Total Fat 10g | 12% |
| Saturated Fat 3g | 17% |
| Cholesterol 45mg | 15% |
| Sodium 629mg | 27% |
| Total Carbohydrate 3g | 1% |
| Dietary Fiber 1g | 4% |
| Total Sugars 0g | |
| Protein 14g | 28% |
| Vitamin C 3mg | 3% |
| Calcium 27mg | 2% |
| Iron 1mg | 6% |
| Potassium 252mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
