Categories: Mexican

Ingredients

• 6 dried New Mexico chiles
• 8 garlic cloves, chopped
• 3 tablespoons smoked paprika
• 1 tablespoon kosher salt plus more for seasoning
• 1 teaspoon freshly ground black pepper
• 2 pounds ground pork

Directions

1. 6 dried New Mexico chiles
2. 8 garlic cloves, chopped
3. 3 tablespoons smoked paprika
4. 1 tablespoon kosher salt plus more for seasoning
5. 1 teaspoon freshly ground black pepper
6. 2 pounds ground pork
7. Buy all at Peapod

8. Powered by POPCART

9. Recipe Tips

10. Primers

11. Skewers Are Back, and We Made Them Better Than Ever

12. Ingredients

13. The Cheaper, Tastier Cuts of Meat Your Butcher Really Wants You to Order

14. Quick Recipes

15. 5 Fast and Fresh Recipes to Brighten Up Your Winter

16. Preparation

17. Heat a large dry cast-iron skillet over medium-high heat. Add chiles; toast, turning often, until just fragrant, about 1 minute. Remove from pan and let cool.
18. Using kitchen scissors and working over a medium bowl, cut chiles into 1" rings, reserving seeds and discarding stems. Cover with 1/2 cup hot water; let soak, stirring occasionally, until chiles are soft and pliable, about 10 minutes.
19. Transfer chiles with seeds and soaking liquid to a blender. Add garlic, paprika, 1 Tbsp. salt, and pepper; pulse until a paste forms.
20. Combine pork and chile paste in a large bowl. Gently mix until just blended (do not overwork the meat).
21. Heat a large cast-iron skillet over medium-high heat. Working in 2 batches, cook chorizo until cooked through, 7–8 minutes. (Be sure to let meat brown before turning and breaking it up into small pieces with a spoon or spatula.) Season with salt. DO AHEAD: Chorizo can be made 1 day ahead. Cover and chill. Rewarm before serving.

Email to a friend | Print this recipe | Back