El Chico's Chorizo
From The Tex-Mex Cookbook by Robb Walsh. page 31 (c. 2004)
Ingredients
- ½ pound boneless pork chops, cut into 4 or 5 pieces You can also use ground pork or grind other boneless pork
- 1 tsp chili powder
- 2 tsp paprika
- 1 tsp salt
- ¼ tsp garlic powder
- ¼ tsp ground cumin Also called "Comino"
- 2 tbsp red wine vinegar
- 1 tbsp olive or other oil Book uses vegetable oil
- 2 tbsp chopped onion
Instructions
- Combine all ingredients except the oil and onion into a food processor Process until coarsely ground, about 20 seconds. (NOTE: if using a different recipe, stop here and proceed.)
- Heat the oil in a skillet or saute pan over medium-high heat. Stir in the chopped onion. Add the chorizo mixture and brown for 5 minutes or so to the desired doneness.