From Foodie with Family
I can’t believe our third Whole30 is already 2/3 of the way done! It really does get easier and easier. Unlike so many other short-term diets and cleanses, the stuff you learn during a Whole30 stays with you and remains useful in the weeks and months after it’s over, making the transition into another Whole30 pretty seamless. Case in point: we made this Whole30-friendly chorizo a few months ago, when we were technically free to eat anything we wanted. But after realizing during past Whole30’s most store bought chorizo was full of junk, I couldn’t go back, even once the 30 days were up. Luckily making your own is easy, fun, and it freezes beautifully. Which is how I came to use it in the big batch of egg cupcakes that I whipped up 20 days ago to get us started for this round. You can use it in any recipe calling for chorizo, or just sauteed and mixed into a delightful egg scramble or hash. We freeze it in ziplock baggies that we smush flat. They don’t take up much freezer space that way, and they easily thaw out overnight in the fridge or in a bowl of ice water. Don’t be intimidated by the dried chilis; a lot of stores carry them now, if you just ask the employees. Believe it or not, I got mine at Aldi! And I’m sure you could swap other varieties of dried chilis for an equally awesome final product – just beware of any that are super spicy!
- 10 dried guajillo chili peppers, stems and seeds removed
- 7 dried arbol chili peppers, stems and seeds removed
- 4 dried New Mexico chili peppers, stems and seeds removed
- 2 onions, peeled and chopped
- 5 garlic cloves, peeled and coarsely chopped
- 1 1/2 cups cider vinegar
- 2 Tbsp cumin
- 2 Tbsp dried oregano
- 2 Tbsp salt
- 3/4 tsp cinnamon
- 2 tsp black pepper
- 4 pounds ground pork
- Heat a large saute pan over high heat. Toast the peppers for about 1 minute on each side. Place in a large, glass or stainless steel bowl. Top with onions and garlic cloves.
- Heat vinegar on the stove or in the microwave, until very warm to the touch, but not boiling. Pour over the chilis, onions and garlic, using a plate to weigh everything down and keep it submerged, if need be. Cover the bowl tightly with plastic wrap and allow to stand at room temperature for an hour.
- Pour the entire contents of the bowl into a blender, along with the cumin, oregano, salt, cinnamon and pepper. Blend until you have a smooth, thick paste. Allow to cool completely.
- Use your hands to work the paste into the meat until well combined and uniform in color.
- Use right away, or package and freeze for later.
Makes almost 5 pounds of chorizo.