Homemade Fresh Chorizo

A glass bowl with orange-tinted chorizo seasoned pork.

This homemade fresh chorizo is a common Mexican seasoned ground meat that is the foundation for a variety of popular recipes. This recipe has a bit of heat from cayenne pepper and chili powder. Those spices, plus paprika, give it a distinct bright orange-red color.

This style of fresh chorizo originates in Mexico and is different from its Spanish cousin of the same name. Spanish chorizo is a dry-fermented and smoked sausage, while Mexican chorizo is a fresh sausage. 

Although it is often cooked in a loose format as part of other Mexican recipes such as tacos and savory rice, it may also be put in a casing as done with traditional sausages. It can be used in a number of ways for many types of dishes. You can prepare a large batch at once, then freeze it in portions to be used over several months.

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A skillet over a camp stove cooking loose chorizo.
Fresh chorizo sausage is often cooked loose and then used in a variety of Mexican recipes.
A glass bowl with ground pork topped with a variety of seasonings.
There are a variety of dried herbs and spices that combine to achieve the Mexican chorizo flavor.
A glass bowl with orange-tinted chorizo seasoned pork.
The fresh chorizo is a blend of seasonings combined with pork which can bee cooked in a variety of ways.

Homemade Fresh Chorizo Recipe

A glass bowl with orange-tinted chorizo seasoned pork.
This Homemade Fresh Chorizo is a common Mexican seasoned ground meat that is the foundation for a variety of popular recipes.
Preparation 15 minutes
Ready in 15 minutes
Servings 6 Servings
CourseMain Dish


  • 2 pounds ground pork pork mince
  • 1 tablespoon minced garlic
  • 1 tablespoon sweet paprika
  • 1 tablespoon cayenne pepper
  • 2 teaspoons freshly cracked black pepper
  • 2 teaspoons kosher salt
  • 2 teaspoons chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1/4 cup water
  • 3 tablespoons apple cider vinegar


  • bowl


  • In a large bowl, combine the ground pork, garlic, paprika, cayenne, black pepper, salt, chili powder, oregano, and thyme. Gently mix until well combined.
  • Add the water and vinegar and continue to mix until white strands start to appear in the mixture. 
  • The fresh chorizo can be cooked however you desire.
    Option 1: Turn into sausages by stuffing 32/35mm soaked hog casings.
    Option 2: Fry in a skillet and serve as a sausage crumble.
    Option 3: Use in other recipes requiring fresh chorizo sausage.

Nutritional Information

Calories: 413kcalCarbohydrates: 3gProtein: 26gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 109mgSodium: 873mgPotassium: 520mgFiber: 1gSugar: 1gVitamin A: 1151IUVitamin C: 2mgCalcium: 48mgIron: 2mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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