Home made chorizo, paleo style


  • 2.5 lb ground pork
  • 1 tbsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1 tsp oregano
  • 1 tsp thyme
  • 2 tbsp granulated garlic
  • 1 tsp ground black pepper
  • 4 tbsp ancho chile powder
  • 6 tbsp apple cider vinegar
  • Pinch of cloves or allspice


  1. This is the easiest thing to do ever: just put your ground meat in a big enough bowl and top with all the spices and apple cider vinegar. Feel free to add salt if you wish to taste, but I didn’t bother.
  2. Wearing gloves, gently work the spices into the meat – don’t over knead or squeeze, just evenly distribute the color throughout.
  3. Portion off into servings. Leave the chorizo at least overnight to give the flavors a chance to develop. I tend to make these up in half pound batches and freeze them straightaway: if you take it out of the freezer the night before you need it, you should be good to go by morning!