Directions:
- Place ground pork in large bowl.
- Add ingredients in the order that they are listed and mix well by hand.
- Let mixture cure by covering and placing in the refrigerator for 24 to 48 hours.
- Check every 12 hours and poor off any excess liquid that has drained off the meat.
- Cook or freeze the chorizo.
- Note: If pork was very lean, fry chorizo in a couple of tablespoons of olive oil or a tablespoon of butter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 93.18 Kcal (390 kJ) | ||
| Calories from fat | 27.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.02g | 5% | |
|---|---|---|---|
| Cholesterol | 33.45mg | 11% | |
| Sodium | 381.16mg | 16% | |
| Potassium | 295.76mg | 6% | |
| Total Carbs | 4.22g | 1% | |
| Sugars | 0.4g | 2% | |
| Dietary Fiber | 1.82g | 7% | |
| Protein | 12.85g | 26% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 1.9mg | 11% | |
| Calcium | 39.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 115.4 Kcal (483 kJ) | ||
| Calories from fat | 33.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.74g | 5% | |
|---|---|---|---|
| Cholesterol | 41.42mg | 11% | |
| Sodium | 472.09mg | 16% | |
| Potassium | 366.32mg | 6% | |
| Total Carbs | 5.22g | 1% | |
| Sugars | 0.5g | 2% | |
| Dietary Fiber | 2.25g | 7% | |
| Protein | 15.91g | 26% | |
| Vitamin C | 1.2mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.4mg | 11% | |
| Calcium | 48.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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