Homemade Fresh Chorizo

A flavorful homemade Mexican-style chorizo made with dried New Mexico chiles, garlic, and smoked paprika. This fresh sausage combines ground pork with a rich chile paste for an authentic taste that can be used in various Mexican dishes.

6 servings

46 min

Published October 4, 2025

Ingredients

•6 whole dried New Mexico chiles
•8 cloves garlic cloves
•3 tablespoons smoked paprika
•1 tablespoon kosher salt
•1 teaspoon black pepper
•2 pounds ground pork
•Ingredient info: Dried New Mexico chiles are sold at specialty foods stores
•Latin markets
•and some supermarkets. Smoked paprika is available at most supermarkets.

Cooking Instructions

1.
Heat a large dry cast-iron skillet over medium-high heat. Add chiles; toast, turning often, until just fragrant, about 1 minute. Remove from pan and let cool.
5 min
2.
Using kitchen scissors and working over a medium bowl, cut chiles into 1" rings, reserving seeds and discarding stems. Cover with 1/2 cup hot water; let soak, stirring occasionally, until chiles are soft and pliable, about 10 minutes.
15 min
3.
Transfer chiles with seeds and soaking liquid to a blender. Add garlic, paprika, 1 tablespoon salt, and pepper; pulse until a paste forms.
5 min
4.
Combine pork and chile paste in a large bowl. Gently mix until just blended (do not overwork the meat).
5 min
5.
Heat a large cast-iron skillet over medium-high heat. Working in 2 batches, cook chorizo until cooked through, 7-8 minutes. (Be sure to let meat brown before turning and breaking it up into small pieces with a spoon or spatula.) Season with salt. DO AHEAD: Chorizo can be made 1 day ahead. Cover and chill. Rewarm before serving.
16 min

Ingredients

•6 whole dried New Mexico chiles

•8 cloves garlic cloves

•3 tablespoons smoked paprika

•1 tablespoon kosher salt

•1 teaspoon black pepper

•2 pounds ground pork

•Ingredient info: Dried New Mexico chiles are sold at specialty foods stores

•Latin markets

•and some supermarkets. Smoked paprika is available at most supermarkets.

Cooking Instructions

Heat a large dry cast-iron skillet over medium-high heat. Add chiles; toast, turning often, until just fragrant, about 1 minute. Remove from pan and let cool.

5 min

Using kitchen scissors and working over a medium bowl, cut chiles into 1" rings, reserving seeds and discarding stems. Cover with 1/2 cup hot water; let soak, stirring occasionally, until chiles are soft and pliable, about 10 minutes.

15 min

Transfer chiles with seeds and soaking liquid to a blender. Add garlic, paprika, 1 tablespoon salt, and pepper; pulse until a paste forms.

5 min

Combine pork and chile paste in a large bowl. Gently mix until just blended (do not overwork the meat).

5 min

Heat a large cast-iron skillet over medium-high heat. Working in 2 batches, cook chorizo until cooked through, 7-8 minutes. (Be sure to let meat brown before turning and breaking it up into small pieces with a spoon or spatula.) Season with salt. DO AHEAD: Chorizo can be made 1 day ahead. Cover and chill. Rewarm before serving.

16 min