Chorizo
Servings 8 half-pint jars
Ingredients
- 2 lb ground pork
- 12 guajillo chiles stemmed and seeded
- 3 morita chiles stemmed and seeded
- 1 cup apple cider vinegar or white vinegar
- 7 cloves garlic
- 3 sprigs thyme
- 15 black peppercorns
- 5 cloves
- 7 allspice berries
- 2 bay leaves
- 1 tsp Mexican oregano or oregano
- 1/4 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/4 cup salt
- boiling water
Instructions
Toast and soak the chiles
- Begin boiling enough water to cover all the chiles
- Toast the chiles over a medium flame until fragrant, be careful not to let them brown or blister (1-2 minutes)
- Cover the chiles with boiling water and let them soak for 20 minutes
- Drain chiles and discard water
Make the marinade
- In the food processor, add the chiles, garlic, spices, and vinegar
- Process in to a marinade in the food processor
Pickle the pork
- Place the ground pork in a large bowl and add the marinade
- Work the marinade in to the pork (wear disposable gloves if possible)
- Punch deep holes in to the meat with fingers
- Cover bowl with a paper towel and place in the fridge
- Leave to cure for a minimum of 2 hours, maximum up to 3 days, I usually let it sit for 12 hours (overnight)
Canning the Chorizo
- Cook the chorizo in a large pan over medium high heat
- Simmer until chorizo reaches uniform consistency, about 5 minutes
- Set up the eight half-pint jars near the cooking area with their lids and rings handy
- Distribute the chorizo evenly among the half-pint jars up to 1/2 inch headspace
- Wipe the rims of the jars clean as necessary
- Apply lids and screw the bands to finger tightness on the jars
- Using the jar lifter, lower the jars in to the instant pot
- Secure the lid of the instant pot and make sure the pressure valve is set
- Program the instant pot to cook under high pressure for 1 hour and 10 minutes, and make sure to disable the Keep Warm setting
Wrapping up the process
- After the instant pot has finished cooking, be sure to let it come down to ambient pressure using the natural release cycle, do not try to do the quick release cycle as this can cause liquid to be forced out of the jars and potentially break the seals
- Once the instant pot is safe to open, open it and use the jar lifter to pull the jars out and place on a towel too dry and cool down
- If the rings on the jars are loose, they can be finger tightened again, carefully
- Leave the jars to cool, you should hear the lids popping as the pressure creates a seal on the jars
- After the jars have cooled, the rings can be removed and the jars are now shelf-stable and safe to store in a pantry to be eaten later
- If any jar failed to seal, it is safe to either eat immediately or reprocess in the instant pot, though you may need to replace the lid since it did not seal properly
After searching for some time now about canning chorizo, I finally found your instructions. My only question is do you need to add any broth or liquid?
Found a recipe I really like and my plan is to mix ingredients, slightly brown, jar and pressure can.
All the info I found so far say to add broth, to me , that would dilute the flavor.
Thanks, I will have to try your recipe as well.
Mike
Hi Mike,
This recipe is fairly liquid at the browning stage so I don’t add any additional water or broth. My rule of thumb is if it is pourable with a ladle it’s got enough liquid to can. Happy canning, let me know how it goes!
Jon