I used to have “food envy” about Chorizo. See, I couldn’t get it where I lived. Then when I could, it was super pricey and often frozen. So I learned to whip up my own in the food processor. Problem solved!
Chorizo, made at home can be as lean or not as you’d like. Use the shoulder or the loin.
You can make the recipe as is, then fry up a small bit. If it’s just to your taste, fine, but if not, adjust the spices to your taste. Chorizo is even better the day following after the spices and herbs blend a bit.
- 1/2 pound pork loin or shoulder
- 2 tablespoons of cider vinegar
- 1 tablespoon chile powder
- 1 1/2 teaspoons paprika
- 1 teaspoon vegetable oil
- 1/2 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 clove crushed garlic
Cut pork into 1″ chunks. Make sure it’s well chilled. Combine all ingredients in food processor and pulse until well blended. Do not over process. Refrigerate 8 hours or overnight to blend flavors.
from the kitchen of www.frugalhausfrau.com
Let’s talk about how to save money/time on this recipe:
- Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
- Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
- Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
- Read below for additional tips as well as throughout the recipe, for saving time and managing food.
- Pork: I buy the large loins on sale, generally for about 99 cents a pound, and break them down into reasonable serving sizes for my family. 1/2 a pound will run around 50 cents.
- Other ingredients: The cost for the rest of the ingredients will be around 20 cents.