Mexican Chorizo

Cooking Light
1 1/2 cups (serving size: 1/4 cup)


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1/2 pound boned pork loin
2 tablespoons cider vinegar
1 tablespoon chili 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 garlic clove, crushed


Trim fat from pork. Combine pork and remaining ingredients in a food processor, and pulse until well-blended. Place mixture in a zip-top bag; seal and marinate in refrigerator 8 hours or overnight.

Place a medium skillet over medium-high heat until hot. Add pork mixture; cook 5 minutes or until done, stirring to crumble.

Created date

April 2002