1 pork butt
3lbs. ground meat
4 Tbsp. Mexican Oregano
3Tbs Cumin
8 cloves of garlic
1 ½ cup of chili powder (may need to add more)
2 cups apple cider vinegar (may need to add more)
Salt and pepper to taste


1. Cut pork butt for grinder and add hamburger meat
2. Before grinding add all dry spices to meat including the garlic, begin grind.
3. We used the Chili plate on the grinder (you may need to grind twice, your call)
4. Start adding vinegar and mix with hands
5. Add more vinegar and chili powder as needed
6. I like to let it set for 2hs in the refrigerator (this will let excess moisture leave the Chorizo)


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